Rating: 3.5 stars
2 Ratings
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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.

Recipe by Health July 2005

Gallery

Credit: Leigh Beisch

Recipe Summary

prep:
20 mins
chill:
30 mins
total:
50 mins
Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.

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  • Ladle the gazpacho into soup bowls; top with basil.

Nutrition Facts

88 calories; fat 4g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 2g; carbohydrates 13g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 127mg; calcium 30mg.
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