Gazpacho

13 ingredients
21 steps

Ingredients

  • 2 medium cucumbers
  • 1 medium tomato
  • 1 small green bell pepper
  • 1 small zucchini
  • 1/2 medium onion
  • 3 or 4 medium green onions
  • 4 cups low-sodium mixed-vegetable juice
  • 1/4 cup snipped fresh parsley or 1 tablespoon plus 1 teaspoon dried, crumbled
  • 1 tablespoon fresh lemon juice (optional)
  • 2 medium garlic cloves, minced
  • 1 teaspoon Worcestershire sauce (lowest sodium available)
  • 1/2 to 1 teaspoon pepper
  • 1 1/2 medium lemons, cut into 12 wedges total (optional)

Directions

  1. 1
    Finely chop the cucumbers, tomato, bell pepper, zucchini, onion, and green onions.
  2. 2
    Put in a large bowl.
  3. 3
    Stir in the remaining ingredients except the lemon wedges.
  4. 4
    Cover and refrigerate for at least 2 hours.
  5. 5
    Serve with the lemon wedges on the side.
  6. 6
    (Per serving)
  7. 7
    Calories: 33
  8. 8
    Total fat: 0.0g
  9. 9
    Saturated: 0.0g
  10. 10
    Trans: 0.0g
  11. 11
    Polyunsaturated: 0.0g
  12. 12
    Monounsaturated: 0.0g
  13. 13
    Cholesterol: 0mg
  14. 14
    Sodium: 52mg
  15. 15
    Carbohydrates: 7g
  16. 16
    Fiber: 2g
  17. 17
    Sugars: 5g
  18. 18
    Protein: 2g
  19. 19
    Calcium: 25mg
  20. 20
    Potassium: 444mg
  21. 21
    1 vegetable

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