This soup is great for hot, summer days—it’s served chilled, it’s light (check out the nutritional info below), and of course—it’s delicious. Gazpacho is also quick to prepare and healthy—it is a mix of vegetables with some croutons added—kind of like “salad as a soup.” And for those of us looking for dishes to serve our vegetarian/vegan friends, gazpacho fits the bill since most bread is vegan. The recipe is from Betty Crocker’s 1981 cookbook, “Mexican Cookbook”—we’ve been making and loving it for years!
Prep time: 15-20 minutes
Serves: 8 (about ½ cup servings)
- 1 can (28 ounces) whole tomatoes
- 1 cup chopped green peppers
- 1 cup chopped cucumbers
- 1 cup croutons
- 1 medium onion, chopped (about 1/2 cup)
- 2 Tablespoons white wine
- 2 Tablespoons olive oil
- 1 Tablespoon ground cumin
- 1 Tablespoon vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Place the tomatoes (with liquid), ½ cup of the green peppers, ½ cup of the cucumbers, ½ cup of the croutons, ¼ cup of the onion, the wine, oil, cumin, vinegar, salt and black pepper in a blender container.
- Cover and blend until smooth.
- Cover and refrigerate at least 1 hour.
- Serve with remaining ingredients as accompaniments.
Calories: 91 Total Fat: 4.5g Sat Fat: 0.5g
Cholesterol: 0mg Sodium: 415.6mg Protein: 2.2g
Total Carbs: 10.8g Dietary Fiber: 1.5g Sugar: 3.5g