Cool off with a classic summer tomato and veggie soup. No cooking's needed.
Gazpacho
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 5
- Ingredients 10
Ingredients
- 2 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
- 1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
- 2 cloves garlic, peeled
- 2 tablespoons lemon juice
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1/4 teaspoon pepper
- 1 cup peeled, seeded and finely chopped cucumber
- 1 medium green bell pepper, finely chopped (1 cup)
- 1/2 cup finely chopped red onion
Make With
Progresso Broth
Instructions
-
Step1In blender, place tomatoes, broth, garlic, lemon juice, oil, salt and pepper. Cover; blend on high speed 30 to 60 seconds or until pureed.
-
Step2Pour blended mixture into medium bowl. Stir in cucumber, bell pepper and onion.
-
Step3Cover; refrigerate at least 1 hour.
Nutrition
140
Calories
6g
Total Fat
4g
Protein
17g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 700mg
- 29%
- Potassium
- 740mg
- 21%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 10g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 90%
- 90%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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