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Garden Gazpacho

Ingredients:

1/2 c. corn (cooked)
1 yellow or red tomato (seeded, chopped)
1 c. zucchini (raw, chopped)
1/2 c. carrots (diced, cooked 'til cruncy tender)
1/2 c. peas (cooked)
1/2 c. cucumber (English or pickling; not peeled, diced)
2 c. low-sodium V8 Vegetable Juice
2 t. lime juice
2 T. basil or parsley (fresh)
1/8 t. cayenne pepper

Directions:

Mix all ingredients in a medium bowl; stir until combined.
Chill 1-2 hours or overnight before serving. Serve cold.

Yield: Four one-cup servings.

Nutritional information:

Per serving: calories: 95; fat: 0 grams; saturated fat: 0 grams; sodium: 37 milligrams; carbohydrates: 20 grams; dietary fiber: 4 grams; protein: 4 grams.

Note: This soup is great for lunch or dinner on hot summer days, but it's so refreshing that we recommend it for any time of the year. It's also delicious served with a dollop of soy sour cream and a sprinkle of fresh herbs.

More recipes:
Bean and Corn Salad
Cranberry Salsa
Orange Almond Muffins
Melon Sorbet
Creamy Tomato Soy Soup

See all >

The Micheff Sisters

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