Icy Hot Gazpacho
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Let this tongue-tingling, veggie-packed chilled soup keep both your gang and your kitchen cool! Make it ahead and let them help themselves right from the fridge when they come home hungry.
What You'll Need
- 1 (14-1/2-ounce) can diced tomatoes, drained
- 1 (46-ounce) can no-salt-added tomato juice
- 1 large cucumber, peeled, seeded and diced
- 1 medium-sized green bell pepper, diced
- 5 scallions, thiny sliced
- 3 garlic cloves, minced
- 1/3 cup white vinegar
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
What to Do
- In a large bowl, combine all ingredients; mix well.
- Cover and chill for at least 4 hours before serving.
To give this soup a little extra flair, add a swirl of low-fat sour cream to each serving, and garnish with a sprig of fresh dill.