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Refreshing Gazpacho
Browse the recipe 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 |