Departments: The Hungry Heart: In Season
This recipe is reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
Serves 6; 1 cup per serving
Prep time: 20 minutes
Gazpacho is the ultimate summertime vegetarian dish because it maximizes the garden's bounty and it's served at room temperature or chilled.
2½ cups chopped, seeded tomatoes
1½ cups chilled low-sodium spicy mixed-vegetable juice and 1 cup chilled low-sodium spicy mixed-vegetable juice, divided use
½ cup chopped red bell pepper
¼ cup finely chopped red onion
¼ cup loosely packed fresh basil
1 tablespoon fresh lemon juice
1 medium garlic clove, minced
¼ teaspoon cayenne (optional)
1 cup chopped seeded cucumber
1 cup quartered yellow pear tomatoes or red cherry tomatoes
¼ cup finely chopped green bell pepper
¼ cup chopped fresh parsley
In a food processor or blender, process the chopped tomatoes, 1½ cups vegetable juice, the red bell pepper, onion, basil, lemon juice, garlic, and cayenne until smooth. Transfer to a large bowl.
Stir in the remaining 1 cup vegetable juice and the remaining ingredients. Serve immediately or cover and refrigerate until serving time.
To make a complete meal, increase the serving size to 1½ cups and serve the soup with grilled chicken or shrimp and crusty whole-grain bread.
Nutrients per Serving
- Calories 56
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Trans Fat 0.0 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 0 mg
- Sodium 69 mg
- Carbohydrates 12 g
- Protein 2 g