Gazpacho

Cool off with a classic summer tomato and veggie soup. No cooking's needed.

Recipe by MuirGlen

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Prep Time

15min

Total Time

1hr15min

Servings

5servings (1 1/2 cups each)

2 cans (28 oz each) Muir Glen® organic diced tomatoes, undrained
1/2 cup Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
2 cloves garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1 cup peeled, seeded and finely chopped cucumber
1 medium green bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion

In blender, place tomatoes, broth, garlic, lemon juice, oil, salt and pepper. Cover; blend on high speed 30 to 60 seconds or until pureed.
Pour blended mixture into medium bowl. Stir in cucumber, bell pepper and onion.
Cover; refrigerate at least 1 hour.