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Gazpacho |
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Serves: 4 Print this RecipeServing size: 1-1/2 cups Serve this cool, refreshing vegetable and tomato broth on hot summer days. 1 clove garlic, crushed 1 tablespoon olive oil 1 large onion, chopped 5 medium tomatoes, peeled 1 cup low-sodium chicken broth 2 tablespoons red wine vinegar 1 teaspoon hot pepper sauce 1/4 teaspoon paprika 1 large green or red bell pepper, chopped 1 cup peeled, seeded and chopped cucumbers 1/4 cup chopped scallion 1. Combine the garlic, oil, onion, and tomatoes in a food processor and process until smooth. Add the broth, vinegar, hot pepper sauce, and paprika; process again. Transfer the mixture to a large soup tureen or bowl. 2. Add the red or green pepper, cucumber, and scallions. Chill in the refrigerator overnight. Serve the soup in bowls or large wine glasses. Top with croutons if desired. EXCHANGES Starch 1 Vegetable 1 Fat 1/2 NUTRITION FACTS Calories 136(Calories from Fat 44) Total Fat 5 grams Saturated Fat 1 gram Cholesterol 1 milligram Sodium 412 milligrams Total Carbohydrate 20 grams Dietary Fiber 5 grams Sugars 14 grams Protein 6 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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