Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.

Recipe by Cooking Light July 1996

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl; stir well. Cover and chill.

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Nutrition Facts

95 calories; calories from fat 23%; fat 2.4g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.5g; protein 3.1g; carbohydrates 17.3g; fiber 3.7g; cholesterol 0mg; iron 1.3mg; sodium 321mg; calcium 29mg.
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