Gazpacho - CHI Health, Nebraska (NE) - Southwest Iowa (IA)


2 cans (14.5 oz. each) no-salt-added diced tomatoes or
4 ripe tomatoes peeled and chopped
1/2 cucumber, halved, seeded and chopped
1 rib celery, chopped
1/4 or 1/2 cup onion, chopped
1/2 green bell pepper, chopped
1/4 tsp. dry minced garlic or
1 clove garlic, minced
3 Tbsp. white vinegar
2 Tbsp. olive oil
3 slices French bread, broken into pieces
1 cup water
1 cup low-sodium V-8 juice or low-sodium tomato juice
1/8 tsp. Tabasco sauce


In a large bowl, mix tomatoes, cucumber, celery, onion, green pepper, garlic, vinegar, olive oil, French bread pieces, water, V-8 or tomato juice, and Tabasco. Using a blender or food processor, purée half of the mixture and then purée the other half. Chill thoroughly (at least three hours). When serving soup, garnish with diced green pepper, cucumber, celery or tomato.

Makes 6 cups.

Nutrition Facts

Serving size: 1 cup
Calories per serving: 132
Carbohydrate: 19 grams
Fiber: 3 grams
Fat: 5 grams
Saturated fat: 1 gram
Trans fat: 0
Protein: 4 grams
Sodium: 168 milligrams