Gazpacho To Go Recipe

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Gazpacho To Go

Make this healthfully fresh chilled summer soup recipe of chunky tomatoes, chickpeas, spicy vegetable juice, and vegetables, chill up to 24 hours, and serve as a refreshing side-dish. Enjoy a

  • 1 15-ounce can chunky Italian- or salsa-style tomatoes
  • 2 cups quartered yellow pear-shaped and/or halved cherry tomatoes
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1-1/4 cups hot-style vegetable juice or vegetable juice
  • 1 cup beef broth
  • 1/2 cup coarsely chopped, seeded cucumber
  • 1/2 cup coarsely chopped yellow and/or red sweet pepper
  • 1/4 cup coarsely chopped red onion
  • 1/4 cup snipped fresh cilantro
  • 3 tablespoons lime juice or lemon juice
  • 2 cloves garlic, minced
  • 1/4 to 1/2 teaspoon bottled hot pepper sauce
  • In a large mixing bowl combine canned and fresh tomatoes, chickpeas, vegetable juice, broth, cucumber, sweet pepper, onion, cilantro, lime or lemon juice, garlic, and hot pepper sauce. Cover and chill for 2 to 24 hours.
  • To serve, ladle soup into bowls or mugs. Makes about 7 cups (6 side-dish servings).
Nutrition Facts
  • Calories 142, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1145 mg, Carbohydrate 27 g, Fiber 5 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 131%, Calcium 5%, Iron 24%.
  • Percent Daily Values are based on a 2,000 calorie diet
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