Gazpacho is a cold tomato soup that's perfect for a warm summer evening. This variant emphasizes olives and garlic!
Serves: 5 servings
- 3 cups diced tomatoes (about 4 medium)
- 1 cup diced peeled and seeded cucumber (about 1 medium)
- 1 cup diced green bell pepper (about 1 medium)
- 1/2 cup plus 2 tablespoons chopped onion
- 1/3 cup sliced black olives
- 1 cup canned vegetable juice, like V-8 vegetable juice
- 3-4 tablespoons red wine vinegar
- 1 1/2 teaspoons crushed fresh garlic
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup nonfat or light sour cream (optional)
- 1/2 cup plus 2 tablespoons ready-made fat-free or low-fat croutons (optional)
- Place all of the vegetables and the olives in a large bowl. Stir to mix, and set aside.
- Place all of the remaining soup ingredients in a medium-sized bowl, and stir to mix well. Pour the vegetable juice mixture over the vegetables, and toss to mix.
- Transfer the vegetable mixture to a blender or food processor, and, working in batches as necessary, process for a few seconds, or just until the vegetables are finely chopped. Transfer the soup to a covered container, and chill for 2 to 6 hours.
- When ready to serve, place 1 cup of the gazpacho in each of 5 serving bowls. Top each serving with a rounded tablespoon of the sour cream and 2 tablespoons of the croutons, if desired, and serve immediately.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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