I have always thought soup should be piping hot. However, I have been freaking out about gazpacho lately and thought I’d put together a super tasty, super healthy recipe for this super soup.
Makes 5 cups
Time: 15 minutes
Time: 15 minutes
INGREDIENTS
10 ounces of tomatoes, diced (you can still find good ones at the farmers market)1 cucumber, peeled, sliced, and seeded
1/2 red onion, diced2 teaspoon garlic, minced
1 red bell pepper, chopped
LOTS of FRESH basil (if you don’t have any growing in your garden and can’t swipe some from a neighbor, pony up and get some fresh from the store)
1 teaspoon Tabasco10 ounces spicy V8 (if you don’t want much of a kick, just use normal V8)Salt and pepper to taste½ tablespoon light agave nectar
1 tablespoon olive oil1/8 cup red wine vinegar
PREPARATION
1/2 red onion, diced2 teaspoon garlic, minced
1 red bell pepper, chopped
LOTS of FRESH basil (if you don’t have any growing in your garden and can’t swipe some from a neighbor, pony up and get some fresh from the store)
1 teaspoon Tabasco10 ounces spicy V8 (if you don’t want much of a kick, just use normal V8)Salt and pepper to taste½ tablespoon light agave nectar
1 tablespoon olive oil1/8 cup red wine vinegar
PREPARATION
Throw everything in a blender and turn it on. Blend until it’s soup. Crazy easy, right? Put in the fridge and serve super chilled!
Nutrition (per one cup serving): 71 calories, 3 grams fat, 10 grams carbs, 2.5 grams fiber, 1.5 grams protein
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