Gazpacho with Gusto

Author:
Publish date:
Updated on

30 minutes or less

Lush summertime tomatoes are ripening
on the vine, but you can still indulge in sunny gazpacho with canned crushed tomatoes to anticipate the season. As a main course, the soup pairs well with cheese sandwiches. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.

  • servingServings

Ingredients

  • 1 32-oz. can crushed tomatoes
  • 2 oz. cayenne pepper sauce
  • 1/4 seedless, long European cucumber, peeled and cut into chunks
  • 1/4 red onion, cut into chunks
  • 1 serrano or jalapeo pepper, seeded
  • 1/2 red bell pepper, seeded and cut into chunks
  • 1 rib celery, from the tender heart of stalk, cut into chunks
  • Few sprigs fresh cilantro
  • Coarse salt and freshly ground pepper to taste
  • Wedges of fresh lime or lemon for garnish

Preparation

  1. Put all ingredients except lime wedges in a food processor, and pulse grind until a thick, smooth soup is formed. Chill until ready to serve.
  2. Serve in chilled glasses or bowls garnished with several wedges of fresh lime or lemon.

Nutrition Information

  • Serving Size: SERVES 2
  • Calories: 180
  • Carbohydrate Content: 35 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Sodium Content: 900 mg
  • Sugar Content: 16 g