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Gazpacho

Source of Recipe

the healthy college cookbook


List of Ingredients

2 cups low sodium vegetable broth
2 cups tomato juice (low salt)
2 tablespoons lemon juce
1/2 tsp hot sauce
1 clove garlic, minced
1 green bell pepper, chopped
1 cucumber, peeled, seeded and chopped
4 medium tomatoes, chopped
1 onion, chopped


Recipe

In a large pot, combine the broth, tomato juice, hot sauce, and garlic. Cook, uncovered, over medium heat until the mixture comes to a boil. Add the vegetables. Return to a boil, reduce heat, and let simmer for 2 minutes. Remove from the heat. Cover and refrigerate; serve cold.