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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Gazpacho

Oxmoor House JANUARY 2001

  • Yield: 4 servings
  • Prep time: 15 Minutes
  • Chill: 1 Hour

Ingredients

  • 1 (14 1/2-ounce) can diced tomatoes with garlic and onions, undrained and chilled
  • 1 cup vegetable juice, chilled
  • 3/4 cup peeled, seeded, and coarsely chopped cucumber
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped green onions
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 12 fat-free herb-seasoned croutons (such as Mrs. Cubbison's)

Preparation

Combine first 11 ingredients in a large bowl. Cover and chill 1 hour.

To serve, ladle 1 cup soup into each of 4 individual serving bowls. Top each with 3 croutons.

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 15.3g
  • Fiber: 1.3g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 804mg
  • Calcium: 33mg
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Gazpacho Recipe

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