Fresh, Garden-Grown Gazpacho
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Print Recipe
Print Recipe |
A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.
Ingredients
- 3 cups tomato-based vegetable juice*
- 1 medium cucumber peeled, seeded and chopped (about 1 cup)
- 1 medium green pepper chopped (about 1/2 cup)
- 1 medium onion chopped (about 1/4 cup)
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 clove garlic peeled and minced
- 1/8 teaspoon hot pepper sauce
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- Stir in a medium bowl: juice, cucumber, pepper, onion, oil, vinegar, garlic and hot pepper sauce.
- Place half of the juice mixture in a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining vegetable juice mixture. Cover and refrigerate for at least 2 hours. Garnish with additional chopped vegetables, if desired.
Recipe Notes
* Make-your-own or buy from juicer or grocer.
For a faster, chunkier gazpacho, you can just stir the ingredients together, without blending, and then refrigerate.
Nutrition Facts
| Calories | 90kcal |
| Total FatSaturated FatTrans Fat | 3g0.5g0g |
| Cholesterol | 0mg |
| Sodium | 490mg |
| Total CarbDietary FiberSugars | 12g2g6g |
| Protein | 2g |
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Recipe Notes * Make-your-own or buy from juicer or grocer. For a faster, chunkier gazpacho, you can just stir the ingredients together, without blending, and then refrigerate. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.