Summer-Garden Gazpacho

2 Reviews
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Leigh Beisch
Prep Time
20 Mins
Chill Time
30 Mins
Yield
8 servings (serving size: 1 cup)
July 2005
RECIPE BY Health

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.

 

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

Nutritional Information

  • Calories 88
  • Fat 4g
  • Satfat 1g
  • Monofat 3g
  • Polyfat 1g
  • Protein 2g
  • Carbohydrate 13g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 127mg
  • Calcium 30mg

How to Make It

Step 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.

Step 2

Ladle the gazpacho into soup bowls; top with basil.

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