Cold Gazpacho Soup

  • Prep 15 min
  • Total 15 min
  • Servings 2

Ingredients

1
cup tomato juice
2
tablespoons red wine vinegar
1/4
teaspoon sugar
1/4
teaspoon salt
Dash of Worcestershire sauce
2
medium tomatoes, chopped (1 1/2 cups)
1/2
cucumber, peeled and chopped (3/4 cup)
1/2
green bell pepper, chopped (1/2 cup)
2
tablespoons chopped onion
1
clove garlic, finely chopped
Chopped cilantro, if desired

Steps

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  • 1
    Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
  • 2
    Pour into bowls; top with cilantro.

Notes









Tips

Expert Tips

  • There's nothing more refreshing than ice-cold gazpacho on a hot summer evening! If you have the time, chill the soup for about 30 minutes before serving in order to blend the flavors.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
10
% Daily Value
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
700mg
Total Carbohydrate
16g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Iron
8%
8%
Exchanges:
3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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