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Cold Gazpacho Soup

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By Betty Crocker Kitchens
Updated Dec 1, 2010
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Dinner ready in 15 minutes! Enjoy this easy gazpacho soup made with vegetables - a perfect meatless meal.

Cold Gazpacho Soup

  • Prep Time 15 min
  • Total 15 min
  • Servings 2
  • Ingredients 11
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Ingredients

  • 1 cup tomato juice
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash of Worcestershire sauce
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1/2 cucumber, peeled and chopped (3/4 cup)
  • 1/2 green bell pepper, chopped (1/2 cup)
  • 2 tablespoons chopped onion
  • 1 clove garlic, finely chopped
  • Chopped cilantro, if desired

Instructions

  • Step 
    1
    Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
  • Step 
    2
    Pour into bowls; top with cilantro.

Nutrition

75 Calories
1g Total Fat
3g Protein
16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
700mg
Total Carbohydrate
16g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Iron
8%
8%
Exchanges:
3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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