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Gazpacho

Prep time 20 mins
Chill time 3 hrs
Yield 9 (1-cup) servings.
Chilled soup is a refreshing, easy main dish on a hot summer night. Make a large batch to enjoy for a few days over a long weekend.

Ingredients

  • 2 cups peeled, chopped cucumber (about 2 medium)
  • 1 cup chopped green pepper (about 1 large)
  • 1 cup chopped sweet red pepper (about 1 large)
  • 1 (32-ounce) bottle vegetable juice
  • 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
  • 1/4 cup red wine vinegar
  • 1 teaspoon hot sauce
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 42
  • caloriesfromfat 6 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 9.8 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 380 mg
  • calcium 0.0 mg

How to Make It

  1. Combine all ingredients, stirring well. Position knife blade in food processor bowl; add one-third of vegetable mixture. Process 30 seconds or until smooth. Transfer mixture to a bowl. Repeat procedure twice with remaining mixture. Cover and chill at least 3 hours.

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