2cupsreduced sodium tomato-vegetable juice, such as V-8
1red bell pepper, diced
1English cucumber, diced
1jalapeno pepper, ribs and seeds removed, minced
1cupminced red onion
1tablespoonsherry vinegar
¼teaspoonsalt
Instructions
Put all the ingredients in a large bowl and stir to combine.
Cover and refrigerate until chilled, about 4 hours.
Taste and adjust seasonings, adding more salt, pepper and vinegar, as necessary, before serving
Recipe Notes
My modifications: I didn't have a jalapeno, but I did have spicy V-8, so I used it instead of the low sodium kind and thought it was great. I also used sherry vinegar instead of the suggested balsamic, but feel free to substitute whatever kind of vinegar you like best.To make this a more filling "main dish" it would be great to add top it with a few cooked shrimp, just remember to adjust your PPV accordingly.Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)1*PointsPlus (Old plan)
Nutrition Facts
Weight Watchers Quick & Easy Chunky Gazpacho
Amount Per Serving (1 -½ cups)
Calories 68
% Daily Value*
Fat 0g0%
Carbohydrates 14g5%
Fiber 3g12%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.