Summer Gazpacho

By Susan E. Levy
August 17, 2013
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Author Notes: This healthy updated version of the classic gazpacho is a refreshing menu option for warm summer days.Susan E. Levy

Serves: 4

  • 4 large tomatoes, quartered, seeded and chopped (approx 3 cups)
  • 1 large cucumber, peeled, seeded and chopped
  • 1 medium onion, chopped (approx 1 cup)
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh herbs such as basil, thyme, oregano or parsley
  • ¼ teaspoons black pepper
  • 2 cups canned low-sodium tomato juice
  1. Place first 8 ingredients in food processor and puree until well-mixed but still coarsely textured.
  2. Add tomato juice and pulse once or twice to blend.
  3. Ladle soup into bowls and serve.
  4. Per serving: 198 calories, 14g carbohydrate, 4g fat, 1g sat fat, 1g mono fat, 47mg cholesterol, 3g fiber, 142mg sodium

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