GAZPACHO

Gazpacho image

Cool off with a classic summer tomato and veggie soup. No cooking's needed.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 5

Number Of Ingredients 10

Previous Next

Ingredients

2 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
2 cloves garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1 cup peeled, seeded and finely chopped cucumber
1 medium green bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion

Steps:

In blender, place tomatoes, broth, garlic, lemon juice, oil, salt and pepper. Cover; blend on high speed 30 to 60 seconds or until pureed.
Pour blended mixture into medium bowl. Stir in cucumber, bell pepper and onion.
Cover; refrigerate at least 1 hour.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 10 g, TransFat 0 g

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #no-cook #potluck #summer #vegan #vegetarian #food-processor-blender #dietary #seasonal #tomatoes #brunch #to-go #equipment #small-appliance #presentation #served-cold #technique