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Gazpacho (Chilled Tomato Soup)

Try something different with the fresh vegetables of summer. Prepare gazpacho, pronounced guh-spah-choh. You can adjust the spiciness by adding more or less pepper sauce, cayenne and/or black pepper.


  • 4 c. tomato juice
  • 1/2 medium onion, peeled and coarsely chopped
  • 1 small cucumber, peeled, pared, seeded and coarsely chopped
  • 1/2 tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 large tomato, finely diced
  • 2 Tbsp. minced chives (optional)
  • 1 lemon, cut in six wedges (optional)


  1. Put 2 cups of tomato juice and all other ingredients except diced tomato, chives and lemon wedges in a blender or food processor. Puree.
  2. Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato and chill until serving time.
  3. Serve ice cold in bowls. Sprinkle with chopped chives and garnish with lemon wedges.


Makes six servings.

Per serving: 90 calories, 5 grams (g) fat, 2 g protein, 11 g carbohydrate and 440 milligrams sodium.

Filed under: soups, vegetables
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