Gazpacho Soup
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 1large tomato
- 1cucumber
- 2green peppers
- 1.2 mlgarlic powder
- 1½ cupslow-sodium tomato sauce
- 1½ cupswater
- 44.4 mlred vinegar
- 29.6 mlvegetable oil
- 1.2 mlblack pepper
How to cook it
- Finely dice the tomato, cucumber, and green peppers into small, even pieces.
- Transfer the diced tomato, cucumber, and green peppers to a large mixing bowl.
- Add the low-sodium tomato sauce, water, red vinegar, vegetable oil, garlic powder, and black pepper to the bowl.
- Stir all of the ingredients thoroughly with a spoon until evenly combined.
- Cover and refrigerate the soup for 1 to 2 hours until thoroughly chilled, then ladle into bowls to serve.
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