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Gazpacho Soup
Source: dLife -- NJZ

Chilled soup made with a medley of vegetables and spices.

Prep Time: 4 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 63.8
Total Carbs 11.3 g
Dietary Fiber 2.5 g
Sugars 6.9 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 111.1 mg
Protein 2.5 g
Sodium 125.0 mg
Dietary Exchanges
, 2 Vegetables
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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28 floz  canned unsalted diced tomatoes
1 1/2 cup  Cucumber, with skin, fresh, slices
0 1/2 cup  chopped scallions
0.3333 cup  chopped red bell peppers
0 1/4 cup  fresh basil
2 tbsp  red wine vinegar
1 tsp  Worcestershire sauce
1 each  medium garlic cloves
0 1/2 tsp  black pepper
1 pinch  salt
  1. In a large bowl, combine the tomatoes and their liquid along with the cucumber, scallions, bell pepper, basil, vinegar, Worcestershire, garlic, black pepper, and salt.
  2. Cover the bowl and refrigerate for 4 hours, or until chilled thoroughly.
  3. Stir the soup before serving.

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