- Yield: 8 cups
- Prep Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 68
- Carbohydrate Content: 8.4g
- Cholesterol Content: 0mg
- Fat Content: 3.9g
- Fiber Content: 2.1g
- Protein Content: 1.6g
- Saturated Fat Content: 0.5g
- Serving Size: 1 cup
- Sodium Content: 158.3mg
- Sugar Content: 1.3g
Summer Gazpacho
One summer, my mom and dad had an abundance of tomatoes in their garden and were looking for new dishes to try. They made a wonderful cold soup with a variety of garden vegetables and it was so cool and refreshing! This soup tastes the best in the summer months when tomatoes are in season, garnished with feta cheese, fresh corn kernels or a nice chunk of crusty bread.
TOTAL COST: $8.16
Ingredients
- tomtoes - 5 large, cubed
- cucumber - 2 medium, peeled, seeds removed and diced
- green pepper - 1, stem and seeds removed and diced
- green onions - 1/2 cup, chopped
- garlic - 2-3 cloves, peeled and chopped
- parsley - fresh, 2 tablespoons, chopped
- lime juice - 1/2, juiced
- olive oil - 2 tablespoons
- red wine vinegar - 2 tablespoons
- salt - 1/2 teaspoon
- black pepper - 1/4 teaspoon
Instructions
Cut up and cube all vegetables. Add all ingredients to a large food processor. Pulse 5 times and then run for 10 seconds. Serve with your favorite garnishes.
