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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.

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
1/2 Fat , 2 Vegetables , 1/2 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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4 each  medium tomatoes
1 each  medium cucumber
1 cup  chopped green bell peppers
10 tbsp  fresh chopped onion
0.3333 cup  canned black olives
1 cup  vegetable juice, low sodium
3 tbsp  red wine vinegar
1 1/2 tsp  crushed garlic
1 tsp  sugar
1 tsp  chili powder
0 3/4 tsp  ground oregano
0 1/4 tsp  salt
0 1/2 cup  Sour Cream, nonfat
10 tbsp  plain croutons
  1. Place all of the vegetables and the olives in a large bowl. Stir to mix, and set aside.
  2. Place all of the remaining soup ingredients in a medium sized bowl, stir to mix well.
  3. Pour the vegetable juice mixture over the vegetables and toss to mix.
  4. 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.
  5. Transfer the soup to a covered container, and chill for 2 to 6 hours.
  6. When ready to serve, place 1 cup of the gazpacho in each of 5 serving bowls.
  7. 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.

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