Gazpacho is a vegetable soup that is made with tomato juice and chicken broth. Here I used vegetable juice instead.
Gazpacho is often served cold. It's refreshing on a warm day and is excellent as a light lunch. I've even enjoyed it in cooler weather as well. Enjoy!
2 c each: tomato or vegetable juice (regular or low sodium), chicken broth (low sodium)
1 clove garlic (crushed and chopped)
1/4 tsp pepper
1/8 tsp salt (optional)
1/3 c cucumber chopped
1/4 c green onion chopped
1/3 c each: roma tomato chopped, onion chopped, bell pepper chopped
1/8 tsp diced jalapeno pepper (optional)
Cut cucumbers in half lengthwise and chop. Cut and prepare remaining vegetables.
In a sauce pan, heat chicken broth for 3 minutes. You can also do this in a microwave safe bowl for 2 minutes, let cool.
Add vegetable juice to the chicken broth. Combine with remaining ingredients. Mix well and chill in refrigerator until ready to serve.
Makes 8 servings.