ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Gazpacho

Prep time 30 mins
Chill time 1 hr
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 yellow or orange bell pepper, seeded
  • 1 medium cucumber, peeled and seeded
  • 1 medium onion, peeled
  • 1 garlic clove
  • 3 pounds tomatoes, peeled and seeded (about 6 medium)
  • 1 tablespoon olive oil
  • 1 1/2 cups spicy-hot vegetable juice
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon salt
  • 6 tablespoons reduced-fat sour cream

Nutrition Information

  • calories 121
  • fat 5.0 g
  • satfat 1.6 g
  • protein 3.7 g
  • carbohydrate 17.7 g
  • cholesterol 8 mg
  • iron 1.5 mg
  • sodium 421 mg
  • caloriesfromfat 35 %
  • fiber 3.3 g
  • calcium 54 mg

How to Make It

  1. Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.

  2. Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.

  3. Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.

  4. Note: Don't over process the vegetables; they need to be finely chopped, but not pureed.

Oxmoor House Healthy Eating Collection