Cold Gazpacho Soup

Dinner ready in 15 minutes! Enjoy this easy gazpacho soup made with vegetables - a perfect meatless meal.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

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

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

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