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Summer-Garden Gazpacho

Leigh Beisch
Prep time 20 mins
Chill time 30 mins
Yield 8 servings (serving size: 1 cup)
Crunchy cucumbers, yellow and red peppers, and loads of tomatoes combine to form this traditional Spanish soup. Serve this Summer-Garden Gazpacho cold for a light refreshing lunch, or with a simple green salad for a filling dinner. 

Ingredients

  • 4 cups tomato juice (such as Campbell's Organic Tomato Juice)
  • 2 cups chopped seeded tomato
  • 1 3/4 cups chopped seeded unpeeled cucumber
  • 1 cup finely chopped yellow bell pepper
  • 1 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil

Nutrition Information

  • calories 88
  • fat 4 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 2 g
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 127 mg
  • calcium 30 mg

How to Make It

  1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.

  2. Ladle the gazpacho into soup bowls; top with basil.