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RECIPES/Soups
Gazpacho - 7 cups

 

Serve this simple, no-cook soup at your next barbecue. It is great for a hot summer day.

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Recommended Servings
Makes about 7 cups
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INGREDIENTS

3          cups tomato or vegetable juice cocktail,                                             divided


1 to 2     garlic cloves


1          large celery stalk, peeled and cut into                                 1-inch pieces


1          medium to large cucumber, peeled, halved                           lengthwise, seeded and cut into 1-inch                                       pieces


1          red or yellow bell pepper, cored, seeded                                             and cut into 1-inch pieces


1          jalapeño, seeded and cut into ½-inch
           pieces


6          scallions, trimmed and cut into ½-inch                                 pieces


4          medium tomatoes, cored, seeded and cut                             into 1-inch pieces


3          tablespoons sherry vinegar              


½          teaspoon kosher salt


¼          teaspoon freshly ground black pepper

Instructions

1.  Put 1 cup of the juice, the garlic, celery, cucumber, pepper, jalapeño and scallions to the blender jar. Blend on Low until vegetables are medium-finely chopped, about 15 to 20 seconds. Transfer to a large serving bowl.


2.  Add the remaining juice with the tomatoes to the blender jar. Pulse the blender on High, about 4 to 5 times to chop (or you may blend it if a smoother gazpacho is preferred). Add to the bowl of vegetables/juice. Season with the sherry vinegar, salt and pepper, adjusting amounts to taste.


3.  Chill well before serving.

RECIPE FACTS

Servings: Makes about 7 cups

Nutritional information per serving

 

Nutritional information per serving (1 cup):
Calories 47 (6% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 399mg • calc. 23mg • fiber 2g

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