Summer-Garden Gazpacho
Summer-Garden Gazpacho 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 Pol...