Lunch: Chunky Gazpacho
Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.
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Health and fertility benefits of Chunky Gazpacho
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Ingredients
6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced
Instructions
Combine all ingredients in a large bowl; stir well. Cover and chill.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
