Try out this gazpacho for traditional chilled soup! 

 

Ingredients

• 2 small tomatoes, quartered
• 1-1/2 cups low sodium tomato/vegetable juice, chilled
• 1/4 cup minced fresh cilantro leaves
• 1 small garlic clove, chopped
• 1/4 cup chopped, seeded cucumber
• 2 tablespoons chopped red onion
• 1 tablespoon jalapeño pepper (or to taste), chopped
• 1/4 tsp. ground cumin
• 2 tablespoons fresh lime juice

Directions

1. Freeze tomatoes in a plastic bag until hard, about 3 to 4 hours. Frozen tomatoes will keep up to one week.
2. Place frozen tomatoes, juice, cilantro, garlic, cucumber, red onion, jalapeño, cumin and lime juice in a blender. Purée until well blended and almost smooth. Serve immediately.

Yield: 2 servings

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.