Summer Gazpacho
User Reviews
4.4
10 reviews
Good
Summer Gazpacho
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This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!
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Ingredients
- 1 oz. can crushed tomatoes $0.69
- 1 cup vegetable juice $0.35, like V8
- 1/2 sweet onion $0.40, about 1 cup chopped
- 1/2 cucumber $0.50, about 2 cups chopped
- 1/2 cup parsley $0.35, fresh
- 1/2 cup cilantro $0.20, fresh
- 1 clove garlic $0.08, minced
- 1 Tbsp olive oil $0.16
- 1 tsp salt $0.05
- 1/4 tsp black pepper $0.02, freshly cracked
- 2 tsp lemon juice $0.04
- 1 avocado $0.99
Instructions
- Add the crushed tomatoes and vegetable juice to a food processor or blender.
- Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.
- Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.
- Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.
Nutrition Information
Show Details
Serving
1Serving
Calories
184kcal
(9%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
11g
(17%)
Sodium
839mg
(35%)
Fiber
7g
(28%)
Nutrition Facts
Serving: 41 cup each
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 184kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Sodium | 839mg | 35% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
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