Title: Make-Ahead Gazpacho
Categories: Vegetarian Soup
Yield: 6 Servings
| 2 | c | Vegetable Stock |
| 2 | c | Tomato juice |
| 2 | tb | Lemon juice |
| 2 | tb | Green taco sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| | | Cucumber * |
| | | Green pepper ** |
| 4 | x | Large tomatoes *** |
| 3 | x | Green onions **** |
* Cucumber, peeled, seeded, and coarsley chopped ** Green pepper,
seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green
onions (including tops) thinly sliced In a 3-quart pan over medium heat,
combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt,
and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green
pepper, tomatoes, and onion; bring mixture, uncovered to a boil again.
Remove from heat and cool. Cover and refrigerate until well chilled.
Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates,
no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with.