Gazpacho with Basil Crème Fraîche

Nothing feels, tastes or shouts summer more than this refreshing melange of tomatoes with just a touch of other veggies.

  • Prep Time 45 min
  • Total Time 6 hr 45 min
  • Servings 4

Ingredients

Gazpacho

4
large tomatoes, seeded, chopped (4 cups)
2
large red bell peppers, chopped (3 cups)
2
medium cucumbers, peeled, chopped (2 cups)
2
medium celery stalks, diagonally sliced (1 cup)
8
medium green onions, sliced (1/2 cup)
4
cups tomato juice
1/4
cup red wine vinegar
2
to 3 teaspoons red pepper sauce
1/2
teaspoon freshly ground pepper
1/2
teaspoon Worcestershire sauce
2
cloves garlic, finely chopped
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2
cup herb-flavored croutons, if desired

Basil Crème Fraîche

2/3
cup crème fraîche or sour cream
1/4
cup chopped fresh basil leaves or 2 teaspoons dried basil leaves
  • 1 In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
  • 2 In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.

Expert Tips

A real tomato lover must have invented this dish. It's brimming with so many tomatoes and fresh vegetables that there's little room for any fat.

For a delicious change of pace, serve this soup hot.

If you serve this as an appetizer instead of a main dish, it will serve about eight.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
15 mg
15 %;
Sodium
950 mg
950 %;
Total Carbohydrate
46 g
46 %
(Dietary Fiber
10 g
10 %
),
Protein
13 g
13 %
;
% Daily Value*:
Vitamin A
86%;
Vitamin C
100%;
Calcium
14%;
Iron
24%;
Exchanges:
9 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.