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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crunchy cucumbers, yellow and red peppers, and loads of tomatoes combine to form this traditional Spanish soup. Serve this Summer-Garden Gazpacho cold for a light refreshing lunch, or with a simple green salad for a filling dinner. Ingredients:
4 cups tomato juice (such as campbell's organic tomato juice) |
2 cups chopped seeded tomato |
1 3/4 cups chopped seeded unpeeled cucumber |
1 cup finely chopped yellow bell pepper |
1 cup finely chopped red bell pepper |
1/2 cup finely chopped red onion |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup chopped fresh basil |
Directions:
1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.
2. Ladle the gazpacho into soup bowls; top with basil.
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