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Refreshing Gazpacho

When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. —Amy Gurganus, Plymouth, North Carolina
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings (3 quarts)

Ingredients

  • 4 medium tomatoes, seeded and chopped
  • 4-1/2 cups tomato juice
  • 2 celery ribs, finely chopped
  • 1 medium cucumber, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium ripe avocados, peeled and cubed

Directions

  • In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados.
Nutrition Facts
1 cup: 111 calories, 7g fat (1g saturated fat), 0 cholesterol, 360mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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