Gazpacho Soup

Serves: 
6
Ingredients: 

4 cups tomato juice, cold

2 cups tomatoes, fresh, diced

1 cucumber, diced

1 cup green pepper, finely chopped

2 scallions, chopped

1 clove garlic, crushed

1 small onion, finely chopped

1 teaspoon basil

1/4 cup parsley, chopped fresh

2 tablespoons vinegar

2 tablespoons vegetable oil 

dash of Tabasco sauce

juice of 1/2 lemon and 1 lime

1 teaspoon tarragon

1/4 teaspoon cumin, ground

Instructions: 
  1. Wash and prepare vegetables and fresh herbs. 
  2. Combine all ingredients and chill for at least 2 hours. (If desired puree in blender or food processor.)
Tips: 
  • Freeze soup in individual containers for future meals. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 80

Fruits and Vegetables:1/4 cups

Fat: 3.5 g

Fiber: 2 g

Sodium: 350 mg

Season: 
Summer

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.