Easy Summer Gazpacho
Ingredients3 h 15 m servings 166 cals
- Combine tomato and basil sauce, water, lemon juice, sugar, hot sauce, and olive oil in a large bowl. Stir in the tomato, red and yellow bell pepper, red onion, and cucumber. Add the basil, salt, and pepper.
- Cover and refrigerate 2 to 3 hours to blend flavors.
- Stir before serving. Top with fresh chopped parsley.
Per Serving: 166 calories; 4.9 g fat; 27.9 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 476 mg sodium. Full nutrition
ReviewsRead all reviews 12
I enjoy cold soups, and this is a good one. Using the tomato and basil sauce as a base is a great idea because you're already starting off with something that's bold and loaded with flavor. I...
Well done, Renee! I love cold soups and this is a keeper.. I was feeding children as well as adults so I went easy with the hot sauce and allowed folks to add at the table if they chose. I ma...
This made for a really light and healthy light lunch. It could certainly be a first course for a summer dinner or I would consider adding some shrimp and calling it dinner! Very tasty and easy...
I have never made gazpacho, and since I cook for my parents who follow the pritikin plan I chose to make this. I left out the oil, sugar, and skipped the lemon juice. I microwaved the veggies ju...
We loved it! But I'm wondering whether I can put it in the blender, to create a smooth gazpacho. Has anyone tried this?
This was very good! I could not believe how easy it was to make using the Classico Tomato and Basil sauce. Will make again.