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Testa's italian gaspacho soup

You may wish to substantially reduce the amount of salt. In fact, given the amount of sodium in the broth and tomato juice, you may not want to add any at all.

1/4 cup olive oil1/4 cup lemon juice1 (10-ounce) can beef broth1 (46-ounce) can tomato juice3/4 of a medium onion, finely chopped6 ripe medium tomatoes, finely diced3 celery ribs, finely diced1 (14-ounce) can garbanzo beans, drained and rinsed1 (14-ounce) can white beans, drained and rinsed4 ounces (raw weight) orzo pasta, cooked and drained1 tablespoon minced fresh oregano1 tablespoon minced fresh basil1 teaspoon hot pepper sauce1 tablespoon salt1 teaspoon pepperGarlic to taste

Makes 12 servings.

Combine all ingredients in a large glass bowl. Cover and refrigerate overnight before serving.

Per serving: 193 calories (27 percent from fat), 6 g fat, 0.5 mg cholesterol, 7 g protein, 30 g carbohydrate, 5.7 g fiber, 1,339 mg sodium.