Make-Ahead Gazpacho
14
Make-Ahead Gazpacho recipe
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 309g (10.9 oz)Amount per Serving
Calories 427% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
8%
Sugars g
Protein
4g
Vitamin A 24%
•
Vitamin C 77%
Calcium 4%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
