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Gazpacho Soup

Prep Time: 30 minutes

Servings: 8


  2 cans (10 3/4 oz. each) condensed tomato soup

  2 cups water

  1/8 tsp rosemary leaves

  1/8 tsp oregano leaves

  1/8 tsp basil leaves

  1 clove garlic, finely chopped

  1/4 cup finely chopped onion

  1/4 cup vinegar

  1/4 cup margarine or butter

  2 cups Kellogg's® Stuffing Mix

  1 clove garlic, split

  1 medium tomato, peeled, coarsely chopped

  1 medium green bell pepper, coarsely chopped

  1 medium cucumber, coarsely chopped

  1 hard cooked egg, coarsely chopped

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1. In large mixing bowl, combine first 8 ingredients. Chill thoroughly.

2. While soup is chilling, melt margarine in large fry pan over low heat. Add KELLOGG'S Stuffing Mix and split garlic, stirring until well coated. Cook, stirring frequently, until croutons are crisped and lightly browned. Remove garlic and discard. Set stuffing mix aside to cool.

3. Portion tomato, green pepper, cucumber, and egg into 8 chilled soup bowls. Pour about 3/4 cup soup over each portion. Top with stuffing mix. Serve immediately.

Nutrition Information