Easy Gazpacho
Gazpacho recipe
Yield
4 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | zucchini |
|
| 1 | each |
green bell peppers
small |
|
| 1 | each |
onions
small |
|
| 1 | each | cucumbers |
|
| 1 | each |
tomatoes
large |
|
| 3 | each | garlic cloves |
|
| ½ | teaspoon | cumin |
|
| ¼ | teaspoon | chili powder |
|
| 4 | tablespoons | olive oil |
|
| 12 | ounces |
vegetable juice cocktail
or tomato juice |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Finely chop vegetables and garlic, or run through food processor or blender for 10 seconds.
Add vegetables and spices to juice and refrigerate.
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