COOL, COOL GAZPACHO

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

Serve with sticks of cucumber, celery ribs, pepper strips, pickled onions, pickled mushrooms, fresh herb sprigs, etc.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 45
% Daily Value
Total Fat 0.3g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 251mg
10%
Total Carbohydrate 9.2g
3%
Dietary Fiber 2g
8%
Protein 1.9g
4%
Vitamin A 47%
Vitamin C 91%
Calcium 3%
Iron 4%
Total Time

30 min.

Serving & Size

1 CUP

Yields

This classic summer vegetable soup features V8 and is chock full of onion, pepper, cucumber and tomatoes, along with spiced garlic and pepper.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 45
% Daily Value
Total Fat 0.3g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 251mg
10%
Total Carbohydrate 9.2g
3%
Dietary Fiber 2g
8%
Protein 1.9g
4%
Vitamin A 47%
Vitamin C 91%
Calcium 3%
Iron 4%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
tomato, diced 63 oz. 2 1/2  qt.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice qt.
cucumber, peeled, seeded, diced 3 lb. 10 1/4  cups
Vidalia onion, chopped 10 oz. 1 3/4  cups
assorted bell peppers (green, red, yellow), diced 10 oz. cups
fresh parsley, minced 1 oz. 0 1/2  cups
cider vinegar 0 1/2  cups
garlic 1 oz. tbsp.
hot pepper sauce tbsp.
1. In large container with a lid, combine all ingredients. Cover.
CCP: Refrigerate below 40°F. at least 4 hours before serving.
2. Using an 8 oz. ladle, portion 1 cup into bowl.  Serve immediately.
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