Gazpacho

recipe
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.

Yield:

9 (1-cup) servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Chill: 3 Hours

Nutritional 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

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

Preparation

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.