Recipe for Make-Ahead Gazpacho


2 cup vegetable stock
2 cup tomato juice
2 tablespoon lemon juice
2 tablespoon green taco sauce
1 teaspoon sugar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 single cucumber *
1 single green pepper **
4 single large tomatoes ***
3 single green onions ****


* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced

In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with.

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