Fire-Roasted Tomato Gazpacho
Recipe from Betty Crocker

Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.


Fire-Roasted Tomato Gazpacho

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Related Categories: Roasted Tomato Soup, Soup, Spanish Gazpacho, Tomato Soup, Tomato Soup
 
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Ingredients
  • 1  can
    (14.5 oz) Muir Glen® organic fire-roasted diced tomatoes, undrained
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  • 1 1/2  cups
    tomato juice
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  • 1  small
    cucumber, peeled, chopped (1 cup)
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  • 1/4  cup
    finely chopped red bell pepper
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  • 2  tablespoons
    finely chopped red onion
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  • 2  tablespoons
    finely chopped fresh cilantro
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  • 2  teaspoons
    white wine vinegar
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Directions
1.
In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
2.
Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition information
Calories 50 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 7g); Protein 2g. Daily Values: Vitamin A 20%; Vitamin C 80%; Calcium 4%; Iron 8%. Exchanges: 0 Starch; 0 Other Carbohydrate; 2 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet
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