Gazpacho

Name: Gazpacho Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1/2 cup olive oil; 4 tbsp fresh lemon juice; 8 cups of low sodium v8 juice; 4 large tomatoes diced; 1/2 cup finely chopped onion; 4 stalks celery diced; 1 large yello or green bell pepper diced; 1 large cucumber cut into strips; 1 cup frozen corn kernals; Fresh Cilantro to taste CHOPPED

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1/2 cup olive oil4 tbsp fresh lemon juice8 cups of low sodium v8 juice4 large tomatoes, diced1/2 cup finely chopped onion4 stalks celery diced1 large yello or green bell pepper, diced1 large cucumber cut into strips1 cup frozen corn kernalsFresh Cilantro to taste, CHOPPED

Directions

In a large bowl combine ingredients in the order listed. Let them sit in the refrigerator from one hour to overnight. This soup will keep for several days. Serve with avocado slices as a garnish and tobasco sauce to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user LPOUFY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 223.7
Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 177.0 mg
Total Carbs: 22.8 g
Dietary Fiber: 4.3 g
Protein: 4.0 g

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