Source: Campbell's Recipes

Blender Gazpacho
.
Rating:
Serves: 4 servings (1 1/4 cups each)
Prep Time: 20 minutes
Cook Time:

 

 
3 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 small cucumber, peeled, seeded and chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 small clove garlic
1/8 teaspoon hot pepper sauce




Stir the juice, cucumber, pepper, onion, oil, vinegar, garlic and hot pepper sauce in a medium bowl. Place half of the juice mixture in a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining vegetable juice mixture.
Cover and refrigerate for at least 2 hours. Garnish with additional chopped vegetables, if desired.
Dietary Exchange: 2 Vegetable, 1/2 Fat


Notes:
Nutritional Values per Serving using V8 Vegetable Juice: Calories 90, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 368mg, Total Carbohydrate 13g, Dietary Fiber 3g, Protein 2g, Vitamin A 33%DV, Vitamin C 126%DV, Calcium 5%DV, Iron 5%DV

Nutritional Values per Serving using V8 Vegetable Juice Low Sodium: Calories 90, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 112mg, Total Carbohydrate 13g, Dietary Fiber 3g, Protein 2g, Vitamin A 33%DV, Vitamin C 126%DV, Calcium 3%DV, Iron 3%DV


Tips:
Tip: For a faster, chunkier gazpacho, you can just stir the ingredients together, without blending, and then refrigerate.