‎Gazpacho | Pregnancy.org
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Tue, Nov 26, 2019 8:00 PM


Makes 6 servings (serving size: 1 cup)



4 cups, low-sodium tomato juice*
1/2 medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded and coarsely chopped
1 small cucumber, peeled, seeded and coarsely chopped
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 teaspoon ground cayenne pepper or to taste
1/4 teaspoon ground black pepper or to taste
2 Tablespoons olive oil
1 large tomato, finely diced
2 Tablespoons chives, minced (as garnish)
1 lemon, cut in 6 wedges (as garnish)



Place 2 cups of tomato juice and all other ingredients (except diced tomato, chives, and lemon wedges) in the blender. Puree.

Slowly add the remaining 2 cups of tomato juice to the pureed mixture. Add chopped tomato and chill. Serve ice cold in individual bowls. Garnish with chopped chives and lemon wedges.


Nutrition Information

Per Serving
Calories 91
Fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Protein 2 g
Carbohydrates 10 g
Fiber 2 g
Sodium 102 mg*


Updated February 27, 2015


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