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Summer Gazpacho

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

8 servings, 1 cup each

What You Need!

2 cups finely chopped peeled tomatoes, divided

1 cup finely chopped onion, divided

1 cup finely chopped peeled cucumber, divided

1 cup finely chopped red pepper, divided

1 can (46 oz.) tomato juice

1/2 cup KRAFT Light House Italian Dressing

4 slices day-old bread, torn into small pieces

Make It!

RESERVE 1/2 cup each of the tomatoes, onion, cucumber and red pepper in separate small serving bowls. Cover and refrigerate until ready to use.

PLACE tomato juice, dressing and bread in blender or food processor container. Add remaining 1-1/2 cups tomatoes and 1/2 cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover.

REFRIGERATE at least 1 hour. Serve topped with reserved vegetables as desired.

Kraft Kitchens Tips

Special Extra

Chopped peeled avocados, croutons and/or chopped seeded jalapeno peppers can also be used as garnishes for the gazpacho.

How to Skin Tomatoes

Skin tomatoes easily by spearing them with a fork and holding over a gas flame until the skin splits, then simply peel the skin away.

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Nutrition Information

Calories

110

Total fat

3 g

Saturated fat

0 g

Cholesterol

0 mg

Sodium

810 mg

Carbohydrate

20 g

Dietary fiber

3 g

Sugars

10 g

Protein

3 g

Vitamin A

45 %DV

Vitamin C

60 %DV

Calcium

4 %DV

Iron

10 %DV

Healthy Living Information

Low fat

Good source of vitamin A or C

Diet Exchange

1/2 Starch + 2 Vegetable + 1/2 Fat

Nutrition Bonus

This low-fat, cold soup is a great starter to a meal. It's high in vitamin C from both the red pepper and tomato juice and a good source of vitamin A from the red pepper.