Make-Ahead Gazpacho
Make-Ahead Gazpacho recipe
Yield
6 servingsPrep
20 minCook
30 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable stock
|
|
| 2 | cups |
tomato juice
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
taco sauce
green |
* |
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
cucumbers
peeled, seeded and coarsely chopped |
|
| 1 | each |
green bell peppers
seeded and diced |
|
| 4 | each |
tomatoes
peeled and coarsely chopped |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetable stock
|
|
| 473 | ml |
tomato juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
taco sauce
green |
* |
| 5 | ml |
sugar
|
|
| 2.5 | ml |
garlic salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
cucumbers
peeled, seeded and coarsely chopped |
|
| 1 | each |
green bell peppers
seeded and diced |
|
| 4 | each |
tomatoes
peeled and coarsely chopped |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper.
Leave uncovered and bring to a boil.
Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again.
Remove from heat and cool.
Puree until smooth if needed.
Cover and refrigerate until well chilled.
