Garden Gazpacho

Recipe from Oxmoor House

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Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 10%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 16.3g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 491mg
  • Calcium: 0.0mg


  • 2/3 cup roasted sweet red pepper in water, drained
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 (46-ounce) can vegetable juice, divided
  • 1 1/2 cups plus 2 tablespoons peeled, seeded, and finely chopped cucumber, divided (about 1 medium)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground pepper
  • 1 (15-ounce) can low-sodium garbanzo beans, drained
  • 1 cup finely chopped green pepper (1 small)


  1. Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.
  2. To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.
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