Basil Gazpacho - Lunch Version
4
Servings
10
Ingredients
0
Comments
This recipe is, without a doubt, one of the easiest you will make this summer. Just chop a few vegetables, throw them in the blender, and voila! You have a delicious dinner.
4
Servings
10
Ingredients
0
Comments
Ingredients
- 30 ounces drain Diced Tomatoes, Canned
- 3 cups peel and dice Cucumber
- ⅔ cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- 4 tablespoons chop Basil, Fresh
- ¼ cups Olive Oil
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Sugar
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients in blender and blend until soup reaches your desired consistency.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Use Blender
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in blender and blend until soup reaches your desired consistency.
- Pour into bowls and enjoy!
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 220
- Total Fat
- 14g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 554mg
- Total Carbohydrates
- 20g
- Fiber
- 4g
- Sugar
- 12g
- Protein
- 3g
- WW Freestyle
- 5