Healthy Eating: Gazpacho
August 3, 2014
1/2 cup diced celery
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup cucumber, thinly sliced (preferably English cucumber)
1 cup tomato, diced
10.75 ounces can tomato soup, undiluted
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10.75 ounces soup can of water
1 1/2 cups V-8 juice (low sodium)
1 tablespoon wine vinegar
1 tablespoon Italian dressing
Mix all ingredients together. Chill in 2-quart container. Serve cold. If greater spiciness is desired, add more vinegar and Italian dressing. For more heat, add Tabasco sauce.
Adapted from Karin Utterback-Normann's recipe in the “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of this cookbook are available for purchase at the Routt County CSU Extension office. Proceeds benefit the Routt County Fair exhibit hall.