Foodie Friday: Garden Fresh Gazpacho

This classic chilled tomato soup is the perfect dish to cool you down on those hot summer nights.

  • 4 c. tomato juice
  • ½ medium onion, peeled and coarsely chopped
  • 1 small green pepper, peeled, cored, seeded and coarsely chopped
  • 1 small cucumber, peeled, pared, seeded and coarsely chopped
  • ½ tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce
  • 1/8 tsp. cayenne pepper
  • ¼ tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 large tomato, finely diced
  • 2 Tbsp. minced chives or scallion tops
  • 1 lemon, cut into 6 wedges

  • Put 2 c. tomato juice and all other ingredients except diced tomato, chives and lemon wedges into a blender. Puree.
  • Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add diced tomato.
  • Serve icy cold in individual bowls garnished with minced chives and lemon wedges.

Serving size: 1 cup
Serving stats: 87 calories, 5 g total fat, less than 1 g saturated fat, 0 mg cholesterol, 593 mg sodium.
To cut back on sodium, try low-sodium tomato juice.

Find more great summer recipes on our boards at


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