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  • Serves: 6 Servings

Garden Gazpacho

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 3 lg Tomatoes
  • 2 tb Miso, white or yellow
  • 14 md Carrots
  • 1/2 Lemon
  • 3 Celery ribs
  • 2 Scallions; finely chopped
  • 1/2 Bell pepper, green; finely
  • -chopped
  • 1 Cucumber; grated
  • 1/4 c Basil leaves, fresh; chopped
  • 2 tb Dill, fresh; finely chopped


Chill vegetables.

Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp
and miso until smooth.

Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve 1/2 cup juice.

Transfer reserved juice to a large mixing bowl and combine with
tomato/miso mixture and remaining ingredients.

Serve immediately.

Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol;
119 mg calcium

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