Icy Hot Gazpacho
- SERVES
- 10
- CHILL TIME
- 4 Hr
Let this tongue-tingling, veggie-packed chilled soup keep both your gang and your kitchen cool! Make our Icy Hot Gazpacho and let them help themselves right from the fridge when they come home hungry.
What You'll Need
- 1 (14-1/2 ounce) can diced tomatoes, drained
- 1 (46-ounce) can no-salt-added tomato juice
- 1 large cucumber, peeled, seeded and diced
- 1 medium-sized green bell pepper, diced
- 5 scallions, thiny sliced
- 3 garlic cloves, minced
- 1/3 cup white vinegar
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
What to Do
- In a large bowl, combine all ingredients; mix well.
- Cover and chill for at least 4 hours before serving.
Notes
To give this soup a little extra flair, add a swirl of low-fat sour cream to each serving, and garnish with a sprig of fresh dill.
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Nutritional InformationShow More
Servings Per Recipe: 10
- Amount Per Serving % Daily Value *
- Calories 60
- Calories from Fat 13
- Total Fat 1.5g 2 %
- Saturated Fat 0.2g 1 %
- Trans Fat 0.0g 0 %
- Protein 1.9g 4 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 128mg 5 %
- Total Carbohydrates 11g 4 %
- Dietary Fiber 1.8g 7 %
- Sugars 7.3g 0 %
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einpas 3590621
Apr 08, 2013
I prefer my veggies run thru the blender before chilling and serving. Very tasty combination. E.
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