Gazpacho Recipe Serves 6
Prep Time 20 min
Chill Time 1 hr

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 160
Calories from Fat 100
Total Fat 11 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 350 mg
Total Carbs 14 g
Dietary Fiber 4 g
Sugars 8 g
Protein 3 g
Vitamin A 50 %
Vitamin C 40 %
Calcium 6 %
Iron 10 %

Gazpacho

Ingredients

  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 1 small onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 medium carrot, finely chopped
  • 1 cup water
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp. chopped fresh parsley leaves
  • 1/4 tsp. hot pepper sauce

Directions

  1. In large nonaluminum bowl, combine all ingredients. Season, if desired, with salt and ground black pepper.Cover with plastic wrap and refrigerate 1 hour or until ready to serve.
  • Tip: Using a food processor will save time but make sure to leave small bits of vegetables for a chunky soup.

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