Gazpacho

Gazpacho

Cool off with a classic summer tomato and veggie soup. No cooking's needed.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

5

servings

2
cans (28 oz each) Muir Glen® organic diced tomatoes, undrained
1/2
cup Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
2
cloves garlic, peeled
2
tablespoons lemon juice
2
tablespoons olive or vegetable oil
1/2
teaspoon coarse salt (kosher or sea salt)
1/4
teaspoon pepper
1
cup peeled, seeded and finely chopped cucumber
1
medium green bell pepper, finely chopped (1 cup)
1/2
cup finely chopped red onion
  1. In blender, place tomatoes, broth, garlic, lemon juice, oil, salt and pepper. Cover; blend on high speed 30 to 60 seconds or until pureed.
  2. Pour blended mixture into medium bowl. Stir in cucumber, bell pepper and onion.
  3. Cover; refrigerate at least 1 hour.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Popular gazpacho garnishes include croutons and diced hard-cooked eggs.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 700mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 4g,
    • Sugars 10g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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