Gazpacho with Basil Crème Fraîche

  • Prep 45 min
  • Total 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
950 mg
Potassium
1130 mg
Total Carbohydrate
46 g
Dietary Fiber
10 g
Protein
13 g
% Daily Value*:
Vitamin A
86%
86%
Vitamin C
100%
100%
Calcium
14%
14%
Iron
24%
24%
Exchanges:
9 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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