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Hot gazpacho

1
Points® value
Total Time
21 min
Prep
13 min
Cook
8 min
Serves
4
Difficulty
Easy
A well-loved summer soup, gazpacho uses some of the season’s most prized vegetables as its base, including fresh tomatoes, cucumbers, and green peppers. While traditionally served cold to beat the heat and humidity, this warm version amps up the comfort factor. You can of course still serve this cold, if you like. Any vegetables can be added to this gazpacho. Try sweet red bell peppers or fresh corn kernels. Top the soup with croutons, fresh herbs, sliced avocado, or a sprinkling of crumbled feta cheese. To round out this meal, couple it with a slice of crusty bread and a mesclun salad topped with walnuts.

Ingredients

Green bell pepper

1 medium, seeded and chopped

Cucumber

1 small, peeled, seeded and sliced

Onion

1 medium, chopped

Tomato

3 medium, seeded and chopped

Cilantro

¼ cup(s), packed leaves

Mixed-vegetable juice

3 fl oz, tangy

Red wine vinegar

2 Tbsp

Olive oil

1 tsp

Garlic

1 clove(s), minced

Black pepper

⅛ tsp

Hot pepper sauce

⅛ tsp, or to taste

Instructions

  1. In a food processor, finely chop pepper, cucumber and onion and transfer to a large nonstick saucepan.
  2. In food processor, finely chop tomatoes and cilantro and add to pepper mixture.
  3. Stir vegetable juice, vinegar, oil and garlic into tomato mixture. Add ground pepper and stir.
  4. Heat soup to serving temperature then add hot pepper sauce.

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