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Leigh Beisch Photo by: Leigh Beisch

Summer-Garden Gazpacho

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.

 

Health JULY 2005

  • Yield: 8 servings (serving size: 1 cup)
  • Prep time:20 Minutes
  • Chill:30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 88
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 127mg
  • Calcium: 30mg
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Summer-Garden Gazpacho recipe

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