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Icy-Hot Gazpacho

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Diced tomatoes - (14 1/2 oz) - drained

  2. 1 No-salt-added tomato juice - (46 oz)

  3. 1 Cucumber - peeled, seeded, (large)

  4. And diced 1 Green bell pepper - diced (medium)

  5. 5 Scallions - thinly sliced

  6. 3 Garlic cloves - minced

  7. 1/3 cup 78ml White vinegar

  8. 1 tablespoon 15ml Olive oil

  9. 2 teaspoons 10ml Worcestershire sauce

  10. 1/2 teaspoon 2 1/2ml Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine all the ingredients; mix well.

  2. Cover and chill for at least 4 hours before serving.

  3. This recipe yields 10 servings. Serving size: 1 cup.

  4. Exchanges Per Serving: 2 Vegetable.

  5. Nutrition Facts: Calories 55; Calories from Fat 13; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 99mg; Carbohydrate 11g; Dietary Fiber 2g; Sugars 7g; Protein 2g.

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