Garden Gazpacho

Gazpacho is a cool way to start a south-of-the-border meal featuring Chicken Enchiladas.

Yield: 2 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 8%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 16.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 285mg
  • Calcium: 0.0mg

Ingredients

  • 1 1/4 cups seeded, chopped tomato
  • 1 cup low-sodium vegetable juice cocktail
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1 tablespoon lemon juice
  • 1 tablespoon commercial oil-free Italian dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot sauce
  • Fresh chive blossoms (optional)

Preparation

  1. Combine first 12 ingredients in a medium bowl. Cover and chill at least 6 hours.
  2. To serve, ladle soup into individual bowls, and garnish with chive blossoms, if desired.
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