Cut tomatoes, bell pepper, cucumber, and celery into 1/4-inch cubes. Place in a medium bowl and toss together. Reserve 1/4 cup vegetable mixture for garnish.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This chilled vegetable soup is exactly the lunch you've been craving.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium roma tomatoes, seeded | ||
| 1 medium red bell pepper, seeded | ||
| 1 small cucumber, pee;ed and seeded | ||
| 1 stalk(s) celery | ||
| ½ c. Hy-Vee low-sodium tomato juice | ||
| 1 clove(s) garlic, minced | ||
| 2 tsp. Hy-Vee Select balsamic vinegar | ||
| 2 tsp. Hy-Vee less-sodium Worcestershire sauce | ||
| 1 tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee ground black pepper, plus additional for serving | ||
| 3 dash(es) bottled hot pepper sauce | ||
| Lemon wedges, for serving | ||
| Hy-Vee salt, to taste | ||
| Fresh cilantro leaves, for garnish |
Things To Grab
- Medium bowl
- Blender and food processor
- Serving bowls
Directions
Add tomato juice, garlic, balsamic vinegar, Worcestershire sauce, cumin, 1/2 teaspoon black pepper and hot pepper sauce to taste to mixture in bowl. Transfer mixture to a blender or food processor. Cover and blend to desired consistency; season, to taste, with salt. Return mixture to bowl. Cover and chill for at least 4 hours.
Serve gazpacho in bowls topped with reserved vegetable mixture. Sprinkle with additional black pepper and serve with lemon wedges. Garnish with cilantro, if desired.
Nutrition facts
Servings
50 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 10g
- Protein: 2g