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Tangy Gazpacho

Diet.Chef's picture
  Canned vegetable juice cocktail/Tomato juice 6 Ounce (1 Can)
  Chopped cucumber 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Sliced green onion 1 Tablespoon
  Lemon juice 1 Teaspoon
  Pepper 1 Dash
  Hot pepper sauce 1 Dash (Bottled)

In a small airtight container combine vegetable juice cocktail, cucumber, green pepper, green onion, lemon juice, pepper, and bottled hot pepper sauce.
Chill overnight.
Makes 1 side dish serving.
Carry cold in a prechilled insulated vacuum bottle.
Or, boil soup, covered, for 3 minutes before packing in a preheated insulated vacuum bottle.
To prechill (or preheat) the vacuum bottle, fill the bottle with cold (or hot) water.
Cover with the lid; let stand for 5 minutes.
Pour out the water and immediately fill with the cold (or hot) soup.

Recipe Summary

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 48 Calories from Fat 2

% Daily Value*

Total Fat 0.27 g0.41%

Saturated Fat 0.05 g0.27%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 464.3 mg19.3%

Total Carbohydrates 12 g3.9%

Dietary Fiber 2.6 g10.5%

Sugars 7.3 g

Protein 2 g3.7%

Vitamin A 68.1% Vitamin C 140.4%

Calcium 3.6% Iron 6.6%

*Based on a 2000 Calorie diet

Tangy Gazpacho Recipe