Gazpacho Soup (Vegan)
Yield
4 servingsPrep
10 minCook
0 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
green bell peppers
diced |
|
| 1 | medium |
sweet red bell peppers
diced |
|
| 1 | medium |
sweet yellow bell peppers
diced |
*
|
| 4 | each |
celery stalks
diced |
*
|
| 2 | each |
cucumbers
peeled and diced |
|
| 28 | ounces |
tomatoes, canned with juice
plum, chopped |
|
| 6 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 | cups |
water
cold |
|
| ¼ | cup |
italian parsley
chopped |
|
| ½ | cup |
basil
freshly chopped |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
green bell peppers
diced |
|
| 1 | medium |
sweet red bell peppers
diced |
|
| 1 | medium |
sweet yellow bell peppers
diced |
*
|
| 4 | each |
celery stalks
diced |
*
|
| 2 | each |
cucumbers
peeled and diced |
|
| 809.2 | ml/g |
tomatoes, canned with juice
plum, chopped |
|
| 9E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
water
cold |
|
| 59 | ml |
italian parsley
chopped |
|
| 118 | ml |
basil
freshly chopped |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
red hot pepper sauce
|
|
Directions
Combine all ingredients; mix well.
Adjust seasonings.
Serve chilled.
