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Gazpacho





Yields
Makes 6 to 8 servings

 2 cans (28 oz. each) tomatoes
 2 tablespoons chopped fresh basil leaves
 1 tablespoon chopped fresh cilantro
 1 tablespoon balsamic vinegar
 2 teaspoons chopped fresh marjoram leaves
 2 teaspoons chopped fresh oregano leaves
 1 teaspoon lemon juice
 1 cup vegetable broth
 1 piece (about 6 oz.) cucumber
 1 firm-ripe tomato (about 6 oz.)
 1 green bell pepper (about 6 oz.)
 1 white onion (about 6 oz.)
  Salt and pepper
Step 1
1

In a blender or food processor, purée canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.

Step 2
2

Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.

Step 3
3

Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories64
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 338mg15%
Total Carbohydrate 14g6%

Dietary Fiber 2.6g10%
Protein 2.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.