Garden Gazpacho

Garden Gazpacho
This recipe has not been reviewed.
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2
20 min.
prep
20 min.
total
6 Servings

When you’re feeling energetic enough to invite some friends over, consider this full-flavored Garden Gazpacho chilled vegetable soup. You can make and chill it ahead so there’s no last-minute fuss.

Ingredients

  • 4 cups vegetable juice
  • 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  • 1/3 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 3 cups (about 3 medium) peeled, seeded and chopped cucumbers
  • 1 small green bell pepper, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Sour cream or plain yogurt (optional)
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COMBINE vegetable juice, tomatoes with juice, lemon juice, oil, vinegar, garlic, hot pepper sauce, and black pepper in large bowl. Ladle into food processor or blender (in batches, if necessary); cover. Process until smooth.

POUR into soup tureen; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with sour cream.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 110
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 560mg
  • Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Sugars: 10g
  • Protein: 3g
  • Vitamin A: 20% of DV
  • Vitamin C: 60% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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