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Cook'n with Betty Crocker 
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Great-Tasting Gazpacho |
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Serves: 4 Print this RecipeGazpacho is a cold tomato-vegetable soup, perfect for sultry summertime weather. Popular garnishes of gazpacho include croutons, a dollop of sour cream or yogurt or chopped hard-boiled eggs. 1 (28-ounce) can whole tomatoes, undrained 1 medium green bell peppers, finely chopped (1 cup) 1 cup finely chopped cucumbers 1 medium onion, chopped (1/2 cup) 1 cup croutons 2 tablespoons dry white wine or chicken broth 2 tablespoons olive or vegetable oil 1 tablespoon ground cumin 1 tablespoon white vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1. Place tomatoes, 1/2 cup of the bell pepper, 1/2 cup of the cucumber, 1/4 cup of the onion, 1/2 cup of the croutons and the remaining ingredients in blender or food processor. Cover and blend on medium speed until smooth. 2. Cover and refrigerate at least 1 hour. Serve remaining vegetables and croutons as accompaniments. 1 SERVING: Calories 150 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 0mg; Sodium 670mg; Carbohydrates 19g (Dietary Fiber 3g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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