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Santa Fe Gazpacho

Categories: Fourth of July, Make ahead, Showers
Type: Soups and Stews

There's nothing better on a very hot day than a cold bowl of this blended vegetable soup!

Serves: Serves: 6 (full 1 cup)


  • 2 cups reduced-sodium tomato juice
  • 1 1/2 cups chopped unpeeled cucumber
  • 2 1/2 cups peeled and chopped fresh tomatoes
  • 1 teaspoon chili seasoning
  • 1/2 teaspoon dried minced garlic
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon Brown Sugar Twin

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  1. In a blender container, combine 1 cup tomato juice, 1/2 cup cucumber, 1 cup tomatoes, chili seasoning, and garlic.
  2. Cover and process on BLEND for 15 seconds or until mixture is smooth. Pour mixture into a large bowl.
  3. Stir in remaining tomato juice, cucumber, and tomatoes.
  4. Add onion, green pepper, and Brown Sugar Twin. Mix well to combine.
  5. Cover and refrigerate for at least 2 hours.
  6. Gently stir again just before serving.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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