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Prep 15min
Total15min
Servings2
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
75
Calories from Fat
10
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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