Gazpacho
Low in fat and calories, this savory, chilled soup is loaded with fresh vegetables and totally tastes like summertime. Serve in shot glasses for a fun hors d'oevure at your next get together.
PREP TIME
20 minutes
COOK TIME
0 minutes
Ingredients
6 cups tomatoes, chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red or yellow bell pepper, seeded and chopped
2 stalks celery, chopped
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
2 cups tomato juice
Salt and fresh ground pepper, to taste
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red or yellow bell pepper, seeded and chopped
2 stalks celery, chopped
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
2 cups tomato juice
Salt and fresh ground pepper, to taste
Directions
Place first 12 ingredients in a food processor. Pulse until you have desired chunkiness. Season to taste with salt and pepper.
Store in a non-reactive container for up to three days.
Store in a non-reactive container for up to three days.
Looking for inspiration? Try these recipes:
Chicken Massaman Curry
Cranberry Pecan Salad with Creamy Balsamic Dressing
Iceberg Wedge Salad
