SUMMER GAZPACHO SOUP
This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
- Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
- Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
- Refrigerate for at least 2 hour before serving.
- If desired, soup can be thinned with canned tomato juice.
Nutrition Facts : Calories 143.7, Fat 7.5, SaturatedFat 1.1, Sodium 19.6, Carbohydrate 18.4, Fiber 4.9, Sugar 10.8, Protein 3.7
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