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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Cool Gazpacho

Source: The following recipe from The Best-Kept Secrets of Healthy Cooking, by Sandra Woodruff, RD (©2000 by Sandra Woodruff), was contributed by Marilyn Helton.

A delicious cool summer soup.

Rating:
Prep Time:	3 hours
Cook Time:	0 minutes
Difficulty:	Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	75.5

Total Carbs	13.3 g

Dietary Fiber	3.1 g

Sugars	6.5 g

Total Fat	1.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	344.3 mg

Protein	2.5 g

Sodium	262.5 mg

Dietary Exchanges 1.6 Fat, 1.7 Vegetables, 0.0 Other Carbs, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each medium tomatoes 1.0
1 each medium cucumber 1.0
1 cup chopped green bell peppers 10.0
10 tbsp fresh chopped onion 0.3333
0.3333 cup canned black olives 1.0
1 cup vegetable juice, low sodium 3.0
3 tbsp red wine vinegar 1.5
1 1/2 tsp crushed garlic 1.0
1 tsp sugar 1.0
1 tsp chili powder 0.75
0 3/4 tsp ground oregano 0.25
0 1/4 tsp salt 0.5
0 1/2 cup Sour Cream, nonfat 10.0
10 tbsp plain croutons

Directions

Place all of the vegetables and the olives in a large bowl. Stir to mix, and set aside.
Place all of the remaining soup ingredients in a medium sized bowl, stir to mix well.
Pour the vegetable juice mixture over the vegetables and toss to mix.
Transfer the vegetable mixture to a blender or food processor, and, working in batches as necessary, process for a few seconds or just until the vegetables are finely chopped.
Transfer the soup to a covered container, and chill for 2 to 6 hours.
When ready to serve, place 1 cup of the gazpacho in each of 5 serving bowls.
Top each serving with a rounded tablespoon of the sour cream and 2 tablespoons of the croutons, if desired, and serve immediately. Makes 5 Servings.