Cold Gazpacho Soup

Cold Gazpacho Soup

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

2

2

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.
Makes 2
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Good 2 Know
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.