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    Kansas Country Living Magazine
    Home » Garden Gazpacho
    Recipes

    Garden Gazpacho

    Carol DorrBy Carol DorrAugust 20, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Garden Gazpacho

    Rebecca Howard
    July 2018
    Print Recipe Pin Recipe
    Course Soup
    Cuisine Mexican
    Servings 4 Servings
    Calories 22 kcal

    Ingredients
      

    • 1 pound fresh ripe Roma tomatoes chopped
    • 3/4 cup vegetable juice such as V-8
    • 1 cup cucumber peeled, seeded and chopped
    • 1/2 cup chopped red bell pepper
    • 1/2 cup chopped red onion
    • 1 large garlic clove minced
    • 1 small jalapeño pepper seeds and membrane removed, chopped
    • juice of 1 lemon
    • 1 Tbs. balsamic vinegar
    • 2 tsp. Worcestershire sauce
    • 1/2 tsp. ground cumin
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • additional chopped cucumber or red onion for garnish optional

    Instructions
     

    • Purée the tomatoes in the blender until smooth but still slightly chunky, working in a couple of batches, if necessary. Place the tomatoes in a large bowl, add the vegetable juice, cucumber, bell pepper, onion, garlic, jalapeño, lemon, balsamic vinegar, Worcestershire sauce, cumin, salt and pepper. Stir to combine. Put about 2 cups of the mixture in the blender and purée for about 20 seconds. Return to the bowl and stir. Cover and chill the soup for at least 2 hours or overnight (flavors improve with more chilling time). Serve topped with chopped cucumber or red onion as garnish. Makes 4 servings.

    Notes

    A traditional Spanish recipe, this raw soup of tomatoes and other veggies is served cold to refresh during the heat of summer.

    Nutrition

    Serving: 4gSodium: 583mgCalcium: 20mgVitamin C: 15mgVitamin A: 397IUSugar: 3gFiber: 1gPotassium: 164mgCalories: 22kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 4gIron: 1mg
    Tried this recipe?Let us know how it was!
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