Garden-Fresh Gazpacho

Serves 6; 1 cup per serving

Prep time: 20 minutes

Gazpacho is the ultimate summertime vegetarian dish because it maximizes the garden’s bounty and it’s served at room temperature or chilled.


2½ cups chopped, seeded tomatoes

1½ cups chilled low-sodium spicy mixed-vegetable juice and 1 cup chilled low-sodium spicy mixedvegetable juice, divided use

½ cup chopped red bell pepper

¼ cup finely chopped red onion

¼ cup loosely packed fresh basil

1 tablespoon fresh lemon juice

1 medium garlic clove, minced

¼ teaspoon cayenne (optional)

1 cup chopped seeded cucumber

1 cup quartered yellow pear tomatoes or red cherry tomatoes

¼ cup finely chopped green bell pepper

¼ cup chopped fresh parsley


In a food processor or blender, process the chopped tomatoes, 1½ cups vegetable juice, the red bell pepper, onion, basil, lemon juice, garlic, and cayenne until smooth. Transfer to a large bowl.

Stir in the remaining 1 cup vegetable juice and the remaining ingredients. Serve immediately or cover and refrigerate until serving time.

Cook’s Tip

To make a complete meal, increase the serving size to 1 cups and serve the soup with grilled chicken or shrimp and crusty whole-grain bread.

This recipe is reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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