Directions:
- ONE DAY AHEAD:.
- Place olive oil in a 5-quart saucepan over medium heat.
- When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
- Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
- Season with salt and pepper to taste.
- Raise heat to high and bring mixture to boil.
- Immediately remove from heat and add tomatoes and cucumber.
- Stir to combine.
- Transfer soup to a covered container and refrigerate overnight to marry flavors.
- TO SERVE:.
- Transfer soup to individual bowls.
- Serve soup cold with sides of bread, cheese, croutons, or crackers.
- NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.88 Kcal (711 kJ) | ||
| Calories from fat | 67.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 11% | |
|---|---|---|---|
| Sodium | 956.3mg | 40% | |
| Potassium | 468.55mg | 10% | |
| Total Carbs | 22.73g | 8% | |
| Sugars | 17.33g | 69% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 2.33g | 5% | |
| Vitamin C | 99.9mg | 167% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 38.1mg | 211% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 28.42 Kcal (119 kJ) | ||
| Calories from fat | 11.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 11% | |
|---|---|---|---|
| Sodium | 159.97mg | 40% | |
| Potassium | 78.38mg | 10% | |
| Total Carbs | 3.8g | 8% | |
| Sugars | 2.9g | 69% | |
| Dietary Fiber | 0.37g | 9% | |
| Protein | 0.39g | 5% | |
| Vitamin C | 16.7mg | 167% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 6.4mg | 211% | |
| Calcium | 7.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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