Summertime Gazpacho

½ small sweet onion, such as Vidalia
1 large bell pepper*
2 cloves garlic
3 cups reduced-sodium vegetable juice, such as V-8, refrigerated if possible
1 pound very ripe tomatoes
½ English cucumber or 2 small Kirby cucumbers (about 8 ounces)
¼ cup red-wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce, optional*
1 teaspoon honey
½ teaspoon Tabasco sauce
2 tablespoons dry plain bread crumbs
Salt and black pepper to taste

Peel the onion half and rinse and seed the bell pepper. Cut the bell pepper in half. Place half of the bell pepper and the onion half in a blender or food processor. Peel the garlic cloves and add them to the processor. Add 1 cup of the vegetable juice. Process on high until vegetables are practically liquid. Pour the mixture into a serving bowl and set aside.

Cut the remaining bell pepper half into bite-size chunks and add them to the bowl. Core the tomatoes, and cut them into bite-size chunks, adding them to the bowl as you cut. Cut the unpeeled cucumber into bite-size pieces and add them to the bowl.

Add the vinegar, oil, Worcestershire (if using), honey, Tabasco and remaining 2 cups of vegetable juice. Stir to mix well. Sprinkle the bread crumbs over the bowl and stir to mix well. Season with salt and black pepper to taste. Serve at once or refrigerate until ready to serve.

Summertime Gazpacho

We both love cold soups especially in the midst of summer. But sometimes men don't. Our trick? Heat it up and call it vegetable soup. Works for us!

Summertime Gazpacho

Feel Good About: Packed full of nutritious veggies, very low in fat and calories.

Approximate Values Per Serving: 171 calories (39% from fat), 8 g fat (1 g saturated), 0 mg cholesterol, 3 g protein, 24 g carbohydrates, 3 g dietary fiber, 420 mg sodium

Print this recipe:

• Print Recipe with Image
• Print Recipe without Image