SPANISH GAZPACHO

Spanish Gazpacho image

There's a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. -Dave Schmitt, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

5 pounds tomatoes, peeled and quartered
3 medium carrots, quartered
1 large cucumber, peeled and quartered
1 large sweet red pepper, quartered
1 large green pepper, quartered
1 large sweet onion, quartered
2 garlic cloves, minced
1/3 cup olive oil
3 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional

Steps:

In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.

Nutrition Facts : Calories 118 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges