Gazpacho Soup


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

  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.)
  • 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


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

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