Refreshing Gazpacho Recipe
When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. —Amy Gurganus, Plymouth, North Carolina
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1/4 cup cider vinegar
- 2 tablespoons lime juice
- 1 medium green pepper chopped
- 1/4 cup minced fresh cilantro
- 2 medium ripe avocados peeled and cubed
- 1 medium red onion finely chopped
- 4 medium tomatoes seeded and chopped
- 1 medium sweet red pepper chopped
- 2 celery ribs finely chopped
- 1 medium cucumber peeled and chopped
- 4-1/2 cups tomato juice
- Carbohydrate 4.33332455005727 g
- Cholesterol 0 mg
- Fat 5.52399916957959 g
- Fiber 2.64297662733835 g
- Protein 0.882553185100694 g
- Saturated Fat 0.798966685396642 g
- Serving Size 1 1 serving (59g)
- Sodium 201.654574252269 mg
- Sugar 1.69034792271892 g
- Trans Fat 0.348288127677808 g
- Calories 65 calories
Directions In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados. Yield: 12 servings (3 quarts). Originally published as Refreshing Gazpacho in Healthy Cooking August/September 2012, p42 Nutritional Facts 1 cup equals 111 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 360 mg sodium, 12 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
