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"Gazpacho is a great dish for summer. The mix of fresh vegetables and the added spice of the chili powder and garlic create a nice chilled sensation." CL Reader

Recipe by Cooking Light June 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large bowl; toss well. Place half of tomato mixture in a food processor; process until smooth. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Add juice to pureed tomato mixture; stir to combine. Cover and chill. Garnish with lime wedges, if desired.

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  • Note: Gazpacho can be made up to 3 days ahead. Refrigerate in an airtight container. Stir well before serving.

Nutrition Facts

75 calories; calories from fat 8%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 2.9g; carbohydrates 17.5g; fiber 3.8g; iron 1.7mg; sodium 559mg; calcium 40mg.
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