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Gazpacho

Yield Makes 6 to 8 servings

Ingredients

  • 2 cans (28 oz. each) tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chopped fresh marjoram leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon lemon juice
  • 1 cup vegetable broth
  • 1 piece (about 6 oz.) cucumber
  • 1 firm-ripe tomato (about 6 oz.)
  • 1 green bell pepper (about 6 oz.)
  • 1 white onion (about 6 oz.)
  • Salt and pepper

Nutrition Information

  • calories 64
  • caloriesfromfat 8.4 %
  • protein 2.7 g
  • fat 0.6 g
  • satfat 0.1 g
  • carbohydrate 14 g
  • fiber 2.6 g
  • sodium 338 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a blender or food processor, purée canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.

  2. Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.

  3. Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.