Gazpacho To Go
Make this healthfully fresh chilled summer soup recipe of chunky tomatoes, chickpeas, spicy vegetable juice, and vegetables, chill up to 24 hours, and serve as a refreshing side-dish. Enjoy a
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
7 cups
Ingredients
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1 15-ounce can chunky Italian- or salsa-style tomatoes
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2 cups quartered yellow pear-shaped and/or halved cherry tomatoes
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1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
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1-1/4 cups hot-style vegetable juice or vegetable juice
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1 cup beef broth
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1/2 cup coarsely chopped, seeded cucumber
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1/2 cup coarsely chopped yellow and/or red sweet pepper
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1/4 cup coarsely chopped red onion
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1/4 cup snipped fresh cilantro
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3 tablespoons lime juice or lemon juice
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2 cloves garlic, minced
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1/4 to 1/2 teaspoon bottled hot pepper sauce
Directions
1.
In a large mixing bowl combine canned and fresh tomatoes, chickpeas, vegetable juice, broth, cucumber, sweet pepper, onion, cilantro, lime or lemon juice, garlic, and hot pepper sauce. Cover and chill for 2 to 24 hours.
2.
To serve, ladle soup into bowls or mugs. Makes about 7 cups (6 side-dish servings).
Nutrition information
Calories 142, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1145 mg, Carbohydrate 27 g, Fiber 5 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 131%, Calcium 5%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Green Gazpacho
To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.
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