Gazpacho

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6 servings (serving size: 1 cup)
By Lorrie Hulston Corvin
July 2001
RECIPE BY Cooking Light

To garnish this cold soup, top each serving with an ice cube.

Ingredients

  • 3 large ripe tomatoes, quartered (about 1 1/2 pounds)
  • 2 cups chopped cucumber
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 cup water

Nutritional Information

  • Calories 58
  • Caloriesfromfat 31%
  • Fat 2g
  • Satfat 0.3g
  • Monofat 1.2g
  • Polyfat 0.4g
  • Protein 1.7g
  • Carbohydrate 9.9g
  • Fiber 2.4g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 207mg
  • Calcium 19mg

How to Make It

Combine first 9 ingredients in a food processor; pulse 4 to 5 times or to desired consistency. Pour into a bowl; stir in water. Cover and chill at least 1 hour.

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