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Cold Gazpacho Soup

Serves: 2

Print this Recipe

Prep: 12 min

There's nothing more refreshing than ice-cold gazpacho on a hot summer evening! If you have the time, chill the soup for about 30 minutes before serving in order to blend the flavors.


   1 cup tomato juice
   2 tablespoons red wine vinegar
   1/4 teaspoon sugar
   1/4 teaspoon salt
   Dash Worcestershire sauce
   2 medium tomatoes, chopped (1 1/2 cups)
   1/2 cucumber, peeled and chopped (3/4 cup)
   1/2 green bell peppers, chopped (1/2 cup)
   2 tablespoons chopped onions
   1 clove garlic, finely chopped
   Chopped cilantro, if desired


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1. Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
2. Pour into bowls; top with cilantro.

1 Serving: Calories 75 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 700mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 3g % Daily Value: Vitamin A 38%; Vitamin C 100%; Calcium 2%; Iron 8% Diet Exchanges: 3 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cold Gazpacho Soup is from the Cook'n for Two collection. Click here to get this CD or download the recipes right now!

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