Chunky Gazpacho

Featured in the Honolulu Star-Advertiser on June 10, 2020.

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Ingredients:

Chunky Gazpacho

  • 1 (46-ounce) can V8 vegetable juice, chilled
  • 1 (14 1/2 ounce) can Italian stewed tomatoes
  • 3 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup Italian salad dressing
  • 1/4 cup minced fresh parsley or 1 tablespoon dried
  • 4 to 6 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (4-ounce) cans cooked shrimp, chopped (optional)
  • Fresh basil for topping

Directions:

In a large bowl, combine first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with optional shrimp and basil. Serves 10.

Note: If refrigeration is not available, soup may be eaten at room temperature.

Approximate Nutrient Analysis per cup serving (not including shrimp):
90 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 800 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g sugar, 2 g protein

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