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Speedy Gazpacho

Western.Chefs's picture
Ingredients
  Condensed tomato soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Water 20 Ounce
  Beef bouillon cubes/Envelopes 2
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Salad oil 1 Tablespoon
  Salt 1 Teaspoon
  Worcestershire 1 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Tomatoes 2 Medium, diced
  Green pepper 1 Small, diced
  Corn chips 20 (For Garnish)
Directions

1. Into large bowl, pour undiluted tomato soup. In small saucepan over high heat, heat 2 soup cans water to boiling; remove from heat and stir in bouillon until dissolved. Gradually add broth to tomato soup, stirring until blended.
2. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3383 Calories from Fat 1808

% Daily Value*

Total Fat 199 g306.4%

Saturated Fat 25.5 g127.6%

Trans Fat 0.3 g

Cholesterol 4.6 mg1.5%

Sodium 8532.4 mg355.5%

Total Carbohydrates 356 g118.8%

Dietary Fiber 24.7 g98.8%

Sugars 56.8 g

Protein 45 g90.7%

Vitamin A 86.7% Vitamin C 194.5%

Calcium 37.2% Iron 16.2%

*Based on a 2000 Calorie diet

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Speedy Gazpacho Recipe