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Garden Gazpacho

by Kim Sopczyk on Jul 12, 2011

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Servings
6 servings
Course
Soup and Stew

Ingredients

  • 2 cups low sodium vegetable juice
  • Assortment of fresh vegetables such as:
  • 1 cup chopped fresh tomatoes
  • ½ cup chopped green pepper
  • ½ cup chopped onion
  • 1 medium cucumber, peeled and chopped
  • 1 cup chopped green or yellow summer squash
  • 1/2 teaspoon minced garlic
  • ¼ cup minced scallions (or more onion)
  • Minced fresh herbs to taste (cilantro, parsley or basil)
  • Pepper or other spices to taste

Instructions

  1. Chop vegetables and add to the vegetable juice.
  2. Chill overnight and serve cold.

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