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Home > Recipes > Dinner > Soups & Stews > Gazpacho

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Gazpacho

Gazpacho
Recipe Tip
Tantalizing Tomatoes
Tomatoes contain lycopene, an antioxidant, that helps keep cells healthy and free from damage.

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Based on 4 ratings

Plan to make this refreshing chilled soup ahead of time--it's a wonderful change of pace with no cooking required! From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 15 min
makes:5 servings (1 1/2 cups each)
2cans (28 oz each) Muir Glen® organic diced tomatoes, undrained
1/2cup Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
2cloves garlic, peeled
2tablespoons lemon juice
1tablespoon olive oil
1/2teaspoon coarse salt (kosher or sea salt)
1/4teaspoon pepper
1cup peeled, seeded and finely chopped cucumber
1medium green bell pepper, finely chopped (1 cup)
1medium red onion, finely chopped (1/2 cup)
1.In blender, place tomatoes, broth, garlic, lemon juice, olive oil, salt and pepper. Cover and blend on high speed 30 to 60 seconds or until pureed.
2.Pour into medium bowl. Stir in cucumber, bell pepper and onion.
3.Cover and refrigerate at least 1 hour.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 700mg; Total Carbohydrate 17g (Dietary Fiber 4g, Sugars 10g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 90%; Calcium 10%; Iron 20% Exchanges: 1/2 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
2 Reviews

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good recipe, tried it out for lunch today because its too hot to cook. light but filling! next time will top with cilantro and scallions, maybe nonfat yogurt
Posted at 9:49 AM on September 2 2008 by japanellie
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Fast and Wow
This is so easy and so good! I mix it up with different herbs and veggies oftenwhen it is hot. It is a great way to use up produce you have left over. I make a point to keep the recipe hand in the fridge so I have it handy.
Posted at 9:41 AM on March 17 2008 by
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