Recipe by MEIMEICAT1
"A yummy summer soup for when it's just too hot to cook! The garbanzo beans and vegetables make this soup very filling."
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roma (plum) tomatoes, diced
1 (15.5 ounce) can
garbanzo beans, drained and rinsed
cucumber - peeled, seeded, and diced
green onions, chopped
finely chopped sweet onion
chopped fresh parsley
red bell pepper, diced
yellow bell pepper, diced
1 (46 fluid ounce) can
freshly ground black pepper to taste
hot pepper sauce
I added less tomato juice for a more hearty version of typical gazpacho and doubled all spices including the hot sauce. Try topping your soup with a mix of sour cream and chipotle tabasco. Yummy indeed!
I made this for our weekly "soup day" at work and it was a hit. I modified the recipe as I went along; I only put about a half onion, I added a can of mixed beans, I put waaaay more spice than suggested. Prep was a bit long but it was worth it.
Hope this helps!
Loved this recipe!! I added 2 jalepenos(not real hot), 1/2 cup finely chopped kale, and used a can of Hot & Spicy V8 tomoato juice. Also, added a lot more salt,celery salt, garlic salt & pepper. We ate it with white corn tortilla chips. It was really delicious and oh so healthy! I will be making this a lot next summer:)
I loved this! I omitted garbanzo beans because I didn't have any, but it was delicious without. Great summer side dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Market Gazpacho
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 7
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