Author Notes
This healthy updated version of the classic gazpacho is a refreshing menu option for warm summer days. —Susan E. Levy
Ingredients
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4
large tomatoes, quartered, seeded and chopped (approx 3 cups)
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1
large cucumber, peeled, seeded and chopped
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1
medium onion, chopped (approx 1 cup)
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1
red bell pepper, chopped
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1
garlic clove, minced
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2 tablespoons
chopped fresh herbs such as basil, thyme, oregano or parsley
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¼ teaspoons
black pepper
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2 cups
canned low-sodium tomato juice
Directions
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Place first 8 ingredients in food processor and puree until well-mixed but still coarsely textured.
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Add tomato juice and pulse once or twice to blend.
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Ladle soup into bowls and serve.
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Per serving: 198 calories, 14g carbohydrate, 4g fat, 1g sat fat, 1g mono fat, 47mg cholesterol, 3g fiber, 142mg sodium
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