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Gazpacho

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Gazpacho
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 5
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Cool off with a classic summer tomato and veggie soup. No cooking's needed.
Updated Oct 7, 2008

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Popular gazpacho garnishes include croutons and diced hard-cooked eggs.

Nutrition

140 Calories, 6g Total Fat, 4g Protein, 17g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
700mg
29%
Potassium
740mg
21%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
16%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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