Citrus Gazpacho
Recipe from Better Homes and Gardens

With only 1 gram of fat and no cholesterol, this chilled soup is a great, heart-healthy way to enjoy an abundant summer crop of tomatoes, cucumbers, and green peppers.


Citrus Gazpacho

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Servings: Makes 4 to 6 servings.
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Cool Summer, Cucumbers, Green Peppers, Light Summer Dinners, Low Calorie, Low Calorie Summer Dinners, Low Fat, Low Sodium, Oranges, Spanish Cuisine, Spanish Gazpacho, Summer, Summer Vegetables, Tomatoes
 
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Ingredients
  • 1  cup
    chicken broth
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  • 2 
    medium oranges, peeled
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  • 2 
    medium tomatoes, peeled and chopped
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  • 1  6-ounce can
    tomato juice
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  • 1/3  cup
    chopped, seeded cucumber
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  • 2  tablespoons
    finely chopped green sweet pepper
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  • 1 
    shallot, finely chopped
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  • 1  tablespoon
    snipped fresh basil or 1 teaspoon dried basil, crushed
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  • 1  tablespoon
    red wine vinegar
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  • 1  clove
    garlic, minced
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  • 1/8  teaspoon
    ground red pepper
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  • Dash 
    ground black pepper
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  •  
    Fresh basil (optional)
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Directions
1.
Chill chicken broth; skim off any fat. Section oranges, working over a bowl to catch juices. Cut sections into bite-size pieces.
2.
In a large mixing bowl combine orange pieces and reserved orange juice, tomatoes, tomato juice, cucumber, green pepper, shallot, basil, wine vinegar, garlic, ground red pepper, and black pepper. Add broth; stir until thoroughly combined. Cover and chill for 2 to 24 hours.
3.
To serve, ladle into chilled soup bowls or mugs. If desired, garnish with additional basil. Makes 4 to 6 servings.
Nutrition information
Calories 50, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 366 mg, Carbohydrate 10 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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