A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.
Ingredients
- 4 cups tomatoes, seeded and diced
- 1 cup tomato juice
- 1 cup beef broth
- ¾ cup chopped green bell pepper
- ¾ cup chopped celery
- ¾ cup chopped cucumber
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1/3 teaspoon hot pepper sauce
- ½ teaspoon Worcestershire sauce
Directions
Step 1
In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 52 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Sodium496mg | 22% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 7% |
Total Sugars5g | |
Protein2g | |
Vitamin C31mg | 154% |
Calcium31mg | 2% |
Iron1mg | 4% |
Potassium402mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this