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    You are in: Home / Recipes / Joyce's Gazpacho Soup Recipe
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    Joyce's Gazpacho Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 05, 2011

      Refreshing summer soup. Really easy to make.

      Definitely use a low sodium tomato juice.

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    • on October 14, 2007

      This was a great recipe. Did change ingredients somewhat...and also method of preparation..and was delicious. Eliminated: Mushrooms, celery, parsley and chives. Changed 3 cups tomato juice to 4 cups of Low Sodium V-8. Did not have tarragon vinegar..so used 1 tsp tarragon .and more to taste at the end...and 1/2 cup white vinegar. Used one red pepper and a few sweet green banana peppers instead of green bell peppers. In cuisinart, put garlic cut into 7 or 8 chunks, 2 cups of fresh tomatoes , chopped, black pepper, tabasco, worcestershire sauce, white vinegar, tarragon spice, 1/2 cups of the V-8 juice and pureed. Then , to a large bowl, poured in the cuisinart mixture, remaining V-8 juice,chopped up onion, cucumber, and peppers. Delicious!!! Barbara Aceti Woodinville, Washington

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    Nutritional Facts for Joyce's Gazpacho Soup

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 88.0
     
    Calories from Fat 48
    54%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 849.9 mg
    35%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 6.4 g
    25%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    tarragon vinegar

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