Summer-Garden Gazpacho

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Summer-Garden Gazpacho




gazpacho Recipe


    Prep: 20 minutes; Chill: 30 minutes.
  • Yield: 8 servings (serving size: 1 cup)

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

Preparation

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.

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

Nutritional Information

Calories per serving:88
Fat per serving:4g
Saturated fat per serving:1g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:1g
Protein per serving:2g
Carbohydrates per serving:13g
Fiber per serving:2g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:127mg
Calcium per serving:30mg

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