Garden Vegetable Gazpacho
Recipe from Better Homes and Gardens

This spicy soup packs a nutritious punch from the vegetables while skimping on calories and fat.


Garden Vegetable Gazpacho

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Ingredients
  • 3  medium
    tomatoes, peeled and chopped (2-1/4 cups)
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  • 1/2  cup
    chopped yellow or green sweet pepper
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  • 2 
    green onions, thinly sliced (1/4 cup)
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  • 1  tablespoon
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
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  • 1  clove
    garlic, minced
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  • 1  5-1/2-ounce can
    reduced-sodium tomato juice
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  • 1/2  cup
    reduced-sodium chicken broth
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  • 1  tablespoon
    lemon juice
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  •   Dash
    freshly ground pepper
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  •  
    Several dashes bottled hot pepper sauce
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  •  
    Fresh basil leaves (optional)
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  • 1/8  teaspoon
    salt
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Directions
1.
Combine tomatoes, sweet pepper, green onions, basil, and garlic in a large mixing bowl. Stir in tomato juice, chicken broth, lemon juice, salt, pepper, and hot pepper sauce. Cover and chill in the refrigerator for 2 to 24 hours.
2.
To serve, ladle soup into chilled soup bowls or mugs. If desired, garnish with basil leaves. Makes 4 servings.

Make-Ahead Tip
Prepare soup up to 24 hours ahead. Chill; serve as directed.
Nutrition information
Calories 41, Total Fat 1 g, Sodium 162 mg, Carbohydrate 9 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 11%, Vitamin C 94%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Andalusian Gazpacho
Andalusian Gazpacho

I like straining this soup so it's absolutely smooth; if you'd rather not strain it, puree it more coarsely so the soup is chunky and tiny fibers aren't an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, "just before the fruit, which was always our dessert." Nowadays, it's often served as an appetizer.

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