Summer Gazpacho

Nov 20, 2019

Serves 4

Ingredients:

1 28 ounce can of low sodium crushed tomatoes
24 ounces low sodium chicken or vegetable broth
3 tablespoons fresh lemon juice
Hot sauce, to taste
1 tablespoon extra-virgin olive oil
1 medium fresh tomato, chopped
1/2 cup chopped orange bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup diced red onion
1 1/2 cups diced English cucumber
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish (optional)

Directions:

Combine crushed tomatoes, broth, lemon juice, hot sauce, and olive oil in a large bowl. Stir in the tomato, bell peppers, 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. Serve as a perfect cold coup for hot summer days.

Nutritional Information
Calorie: 160 Protein: 8g Carbs: 28g Fat: 4g

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