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Cold Gazpacho Soup |
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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.
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