GazpachoSubmitted by: ANAVLY
IntroductionMy variation of the recipe from Anne Lindsay's "New Light Cooking". I halved the recipe and made a few changes. My variation of the recipe from Anne Lindsay's "New Light Cooking". I halved the recipe and made a few changes.
1 clove garlic
1/4 onion, large (e.g. Sweet or Spanish), cut into chunks
1/2 Red or Green Pepper, cut into chunks
2 tomatoes, cut into quarters
1/2 cucumber, peeled and cut into chunks
2 cups Tomato Juice (I use one small can)
5 fresh basil leaves (can also substitute cilantro, parsley, or dill)
2 tbsp balsamic or red wine vinegar
1 tbsp extra virgin olive oil
dash pepper, hot pepper flakes
In food processor or blender, with machine running, drop garlic into feed tube, then onion. Turn machine off.
Add a couple pieces of tomato, blend, and continue adding pieces of tomato, cucumber, and red pepper a couple at a time until blended.
Add remaining ingredients except for tomato juice and blend together.
Pour into a bowl, and add tomato juice (I like to "rinse" my blender by putting in the tomato juice and giving it a whirl, the tomato juice helps a bit more of the rest of it come out). Cover and refrigerate for 30 minutes. Serve cold.
Number of Servings: 4
Recipe submitted by SparkPeople user ANAVLY.