Tuesday, June 29, 2010


It's been hotter than blazes here in North Carolina and I am loathe to turn on the stove.

In keeping with my newly gained resolve to lose these extra pounds, it seemed fitting to make a batch of this wonderful cold, healthy soup.

Serves 5

2.5 C tomato juice (you can also use V8 juice for this)
1 C peeled, seeded, finely chopped fresh tomatoes
1/2 C finely chopped celery
1/2 C finely chopped cucumber
1/2 C finely chopped green bell pepper
1/2 C finely chopped scallions
3 T white wine vinegar
2 T extra virgin olive oil
1 large clove garlic, minced
2 tsp chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper

Combine all ingredients in a large bowl (not aluminum!). Cover and refrigerate overnight.

Each serving:

117 cals
2 g protein
13 g carb
6 g fat
690 mgs sodium
0 cholesterol
4 g fiber

Note: If you don't have fresh tomatoes, you can substitute a 14 oz can of diced tomatoes. If you do this, eliminate the 1/2 tsp salt.


Copyright What's Cooking Sunday, 2010


  1. Oh! I love it when recipes give the nutritional details too, thanks!! I like that you serve it in a glass instead of bowl :)

  2. I love gazpacho also. In Andaluzia, they add bread and put the soup in a blender. The thick cream is than sieved and the result is a silky cream that can even be served in a glass. I use the leftover blended vegetables left in the sieve as a dip.Thanks for sharing your recipe.CK

  3. Wow, that sounds like a fabulous idea for serving this at a party.

    I'm going to try your version next time. Thanks for sharing. :)