Gazpacho Soup

Name: Gazpacho Soup Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 6 ripe tomatoes peeled and chopped; 1 purple onion finely chopped; 1 cucumber peeled seeded chopped; 1 sweet red bell pepper (or green) seeded and chopped; 2 stalks celery chopped; 1-2 Tbsp chopped fresh parsley; 2 Tbsp chopped fresh chives; 1 clove garlic minced; 1/4 cup red wine vinegar; 1/4 cup extra virgin olive oil; 2 Tbsp freshly squeezed lemon juice; 1 teaspoons sugar; Salt and fresh ground pepper to taste; 6 or more drops of Cholula Hot Sauce to taste; 1 teaspoon Worcestershire sauce (omit for vegetarian option); 4 cups V8 Vegetable Juice (Substitute Low Sodium V8 for low sodium diets)

Minutes to Prepare: 20
Minutes to Cook: 5

Number of Servings: 8

Ingredients

6 ripe tomatoes, peeled and chopped1 purple onion, finely chopped1 cucumber, peeled, seeded, chopped1 sweet red bell pepper (or green) seeded and chopped2 stalks celery, chopped1-2 Tbsp chopped fresh parsley2 Tbsp chopped fresh chives1 clove garlic, minced1/4 cup red wine vinegar1/4 cup extra virgin olive oil2 Tbsp freshly squeezed lemon juice1 teaspoons sugarSalt and fresh ground pepper to taste6 or more drops of Cholula Hot Sauce to taste1 teaspoon Worcestershire sauce (omit for vegetarian option)4 cups V8 Vegetable Juice (Substitute Low Sodium V8 for low sodium diets)

Directions

Combine all ingredients. Blend slightly, to desired consistency. Refrigerate overnight, allowing flavors to blend.
Makes about 8 -1 cup servings depending on size of tomatoes.

Number of Servings: 8

Recipe submitted by SparkPeople user JHDODD.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 247.4
Total Fat: 21.6 g
Cholesterol: 0.0 mg
Sodium: 181.5 mg
Total Carbs: 15.0 g
Dietary Fiber: 3.2 g
Protein: 2.4 g

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