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Gazpacho

Yield 6 servings (serving size: 1 cup)
To garnish this cold soup, top each serving with an ice cube.

Ingredients

  • 3 large ripe tomatoes, quartered (about 1 1/2 pounds)
  • 2 cups chopped cucumber
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 cup water

Nutrition Information

  • calories 58
  • caloriesfromfat 31 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 1.7 g
  • carbohydrate 9.9 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 207 mg
  • calcium 19 mg

How to Make It

  1. Combine first 9 ingredients in a food processor; pulse 4 to 5 times or to desired consistency. Pour into a bowl; stir in water. Cover and chill at least 1 hour.