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Gazpacho

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Gazpacho
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 5
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Cool off with a classic summer tomato and veggie soup. No cooking's needed.

Ingredients

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

Directions

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

Popular gazpacho garnishes include croutons and diced hard-cooked eggs.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
700mg
29%
Potassium
740mg
21%
Total Carbohydrate
17g
6%
(
Dietary Fiber
4g
16%
,
Sugars
10g
)
Protein
4g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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