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Cold Gazpacho Soup

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  • Prep 15 min
  • Total 15 min
  • Servings 2
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Dinner ready in 15 minutes! Enjoy this easy gazpacho soup made with vegetables - a perfect meatless meal.
Updated Dec 1, 2010
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Ingredients

  • 1 cup tomato juice
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash of Worcestershire sauce
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1/2 cucumber, peeled and chopped (3/4 cup)
  • 1/2 green bell pepper, chopped (1/2 cup)
  • 2 tablespoons chopped onion
  • 1 clove garlic, finely chopped
  • Chopped cilantro, if desired

Steps

  • 1
    Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
  • 2
    Pour into bowls; top with cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    There's nothing more refreshing than ice-cold gazpacho on a hot summer evening! If you have the time, chill the soup for about 30 minutes before serving in order to blend the flavors.

Nutrition

75 Calories, 1g Total Fat, 3g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
700mg
Total Carbohydrate
16g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Iron
8%
8%
Exchanges:
3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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