17
The perfect soup for the height of tomato season!
No cooking required—your food processor does
all the work to prepare this healthy,
low-calorie and low-fat summer soup.
Serves:
8
Serving Size:
8 ounces
Prep Time:
30 minutes
Inactive:
3 hours
Cook:
0 minutes
TOTAL:
3 hours and 30 minutes
INGREDIENTS:
INSTRUCTIONS:
Wash all vegetables. Roughly chop the red bell pepper, tomatoes, cucumber and scallions. Cut the ker-
nels off of the corn. Reserve some of the corn and all the basil for garnish. Place the vegetables in a food
processor or blender fitted with a metal blade. Add the tomato juice and all other ingredients. Process until
smooth. If your processor won't hold all the ingredients, use just a little of the juice to blend the ingredients
and stir in the remainder of the juice after removing from the processor or blender. You can adjust any of
the vegetables to your own liking. Also adjust the pepper sauce to your liking. I like more pepper sauce
which gives it a little bite. Refrigerate for at least 3 hours before serving. Gazpacho is best served cold. Roll
the basil leaves and cut them in ribbons. Garnish with the corn and basil ribbons and croutons. Enjoy.
NUTRITIONAL VALUE:
Calories: 122
Sodium: 356 mg
Fat: 4 g
Carbohydrates: 16 g
Protein: 4 g
Sugars: 8 g
PEGGY’S GARDEN GAZPACHO
LUNCH
122
CALORIES
PER SERVING
PEGGY
Store 403
Lake Havasu City, AZ
• 1 red bell pepper
• 3 tablespoons chopped shallot
• 1 ear corn
• 2 tablespoons sugar
• 1 teaspoon salt
• ½-teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 pound ripe tomatoes
• 2 cloves garlic
• 1 cucumber
• 2 teaspoons pepper sauce
• 5 scallions
• 12 ounces low-sodium tomato juice
• 2 tablespoons fresh basil
• 24 croutons
