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Nutrition Facts
Serving Size 1 (108g) Recipe makes 4 servings The following items or measurements are not included below: tomatoes with onion and garlic red wine vinegar fat free croutons
Calories 22
Calories from Fat 1		(5%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 315mg		13%
Potassium 205mg		5%
Total Carbohydrate 5.2g		1%
	Dietary Fiber 1.1g	4%
	Sugars 3.0g
Protein 0.9g		1%
detailed view... how is this calculated?

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Low Fat Gazpacho With Twang!

Recipe #94397 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ladypit
Jun 26, 2004

Yes, there are a ton of gazpacho recipes on th zaar. But this one is slightly different. Very yummy, from "Weight Watchers Miracle Foods" cookbook. As written, each serving (1 cup) is 2 WW points. I used diced tomatoes primavera (with carrots and zucchini) and olive oil infused with garlic. Feel free to use what you have, though. Cooking time is chill time.

SERVES 4 (change servings and units)

Ingredients

1 (14 1/2 ounce) can diced tomatoes with onion and garlic (undrained and cold)
1 cup vegetable juice (cold)
3/4 cup peeled and seeded cucumber, chopped
1/2 cup green pepper, chopped
1/3 cup green onion, chopped
1 tablespoon red wine vinegar
1-3 garlic cloves, minced
1/8 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon ground pepper
12 fat free croutons

Directions

1
Mix the first 11 ingredients together in a bowl.
2
Check the consistency, adding a tiny bit more vegetable juice if you prefer it thinner.
3
Let chill for 30 minutes to 2 hours.
4
Ladle 1 cup soup into a bowl and top with 3 croutons.

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Featured Reviews for This Recipe

From: Lacer

On Jun 29, 2007

This was right up my alley! I made it on Saturday and took a little taste, it was ok, then I didn't try it again until Tuesday after a good run. Wonderful! The flavors blended beautifully after it sat. I can't wait to try this with fresh tomatoes from my garden this fall. To add just a bit more protien, I did add a can of baby shrimp to it. Great recipe ladypit!

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From: Roxygirl in Colorado

On Jun 23, 2006

I recently had gazpacho in a restaurant and enjoyed it, so I wanted to give it a whirl. I used a v-8 juice recipe by Dib's loosely as a guide for making the juice part (using fresh tomato), since I was trying to make it spicier like the one I'd had in the restaurant. I used the tomatoes with onion, green pepper, and celery by Hunts. I enjoyed this very much as part of a light lunch for myself. I'm going to make it again to have on hand in an attempt to each more veggies! update: I made this again just pureeing a fresh tomato for the juice and adding a pinch of cumin/chili powder and it was great. I didn't even chill it and it was really tasty. I was surprised how good the canned tomatoes were. They have a touch of sweetness. Roxygirl

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From: ElleFirebrand

On May 17, 2006

Very tasty. I used crushed tomatoes because that was all that I had and a half of a leftover yellow pepper in place of the green pepper. I added lots of ground white pepper and more salt than the recipe says, as well as more hot sauce. I tried if after 30 minutes and thought it was so-so, but after an entire day in the fridge, the flavors have combined and it's very tasty and quite refreshing. I highly encourage you to let it chill overnight if you're going to make this.

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From: PaulaG

On Sep 5, 2004

Made this for a dinner party last night. I used the food processor to chop the veggies to include the canned tomatoes. I used regular diced canned tomatoes without the onion and garlic so I added the full 3 cloves of garlic and 1/8 tsp onion powder. After adding 1/2 tsp hot sauce I decided it needed more of a kick and added 1 finely diced, seeded jalapeno. I garnished it with chopped avocado and fresh cilantro. Everyone loved it!

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