Summer-Garden Gazpacho

Leigh Beisch
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.

 

Yield:

8 servings (serving size: 1 cup)

Recipe Time

Prep: 20 Minutes
Chill: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

July 2005