Make-ahead gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable Stock |
| 2 | cups | Tomato juice |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Green taco sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Pepper |
| 1 | x | Cucumber * |
| 1 | x | Green pepper ** |
| 4 | xes | Large tomatoes *** |
| 3 | xes | Green onions **** |
Directions
* Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again.
Remove from heat and cool. Cover and refrigerate until well chilled.
Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with.