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Chunky Gazpacho

Categories: Fourth of July, Vegetarian
Type: Soups and Stews

Gazpacho is a fun summer soup, with strong tomato flavor.

Serves: Serves: 6


  • 2 cups chopped bell pepper, divided
  • 1 1/4 cups chopped green onions, divided
  • 2 large cucumbers, peeled and chopped, divided
  • 2 (16-ounce) cans stewed tomatoes
  • 1 1/4 cups vegetable broth
  • 1 to 2 tablespoons red wine vinegar
  • 1/2 to 1 teaspoon garlic powder
  • 1 teaspoon ground celery seeds
  • 1/3 cup bread crumbs
  • 1 teaspoon sugar
  • 2 to 3 drops Tabasco sauce
  • Pepper to taste
  • 1 1/2 cups nonfat croutons

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  1. Set aside 1 cup bell pepper, 1/2 cup green onions and 1 cup cucumber; store in plastic bag.
  2. Combine remaining ingredients except croutons in blender and blend until smooth.
  3. Pour gazpacho into bowl; cover and refrigerate until ready to serve.
  4. When ready to serve, add reserved vegetables and top with croutons.
  • Tomatoes are one of the best sources of lycopene, a potent antioxidant that has been shown to prevent certain types of cancer.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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