TLC Cooking "Refreshing Gazpacho"

Refreshing Gazpacho

Refreshing Gazpacho

YIELD Makes 4 servings
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INGREDIENTS

2	cups low-sodium tomato juice
1	can (about 14 ounces) fat-free reduced-sodium beef broth
1	can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted
1‑1/2	cups diced peeled cucumbers
1‑1/2	cups diced green bell peppers
1	cup shredded carrots
1	cup diced celery
1/2	cup sliced green onions
1/3	cup chopped fresh parsley
2	cloves garlic, minced
1	tablespoon lime juice
2	teaspoons low-sodium Worcestershire sauce
1/2	teaspoon salt (optional)
1/2	teaspoon dried oregano
Fat-free sour cream (optional)
Chopped fresh cilantro (optional)

PREPARATION:

Combine tomato juice, beef broth, soup, cucumbers, peppers, carrots, celery, green onions, parsley, garlic, lime juice, Worcestershire sauce, salt and oregano in large bowl. Chill at least 2 hours to blend flavors. Top with sour cream and cilantro, if desired.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

Serving Size:	1 bowl gazpacho (1/4 of total recipe)
Sodium	423 mg
Protein	6 g
Fiber	5 g
Carbohydrate	28 g
Saturated Fat	<1 g
Total Fat	2 g
Calories from Fat	11 %
Calories	136

DIETARY EXCHANGE:

Vegetable	3
Starch	1

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

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