Fire-Roasted Tomato Gazpacho

Fire-Roasted Tomato Gazpacho

Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

1
can (14.5 oz) Muir GlenĀ® organic fire-roasted diced tomatoes, undrained
1 1/2
cups tomato juice
1
small cucumber, peeled, chopped (1 cup)
1/4
cup finely chopped red bell pepper
2
tablespoons finely chopped red onion
2
tablespoons finely chopped fresh cilantro
2
teaspoons white wine vinegar
  1. In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
  2. Cover; refrigerate at least 1 hour to blend flavors before serving.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Lycopene, an important antioxidant, is the nutrient that gives tomatoes their color. Tomatoes, especially those that are cooked or processed, are one of the richest sources of lycopene.
How-To
Serve Gazpacho as a first course on a hot summer day.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 380mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.