Gazpacho

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

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 5

Ingredients

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.

Expert Tips

Popular gazpacho garnishes include croutons and diced hard-cooked eggs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
700mg
700%;
Total Carbohydrate
17g
17%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
90%;
Calcium
10%;
Iron
20%;
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.