Gazpacho
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
4 cups tomato juice1/2 cup medium onion, peeled and coarsely chopped1 small green pepper, peeled, cored, seeded and coarsely chopped. 1 small cucumber, peeled, pared, seeded and coarsely chopped. 1/2 teaspoon Worcestershire sause1 clove garlic minced1 drop of hot pepper sause1/8 teaspoon cayenne pepper1/4 teaspoon black pepper2 tbsp olive oil1 large tomato, finely diced2 tbsp minced chives or scallion tops1 lemon, cut in 6 wedges
Makes 6 servings 1 cup each
Put 2 cups of tomato juice and all other ingredients except diced tomato, chives and lemon wedges in the blender or food processor.
Puree until desired consistancy.
Slowly add the remaining 2 cups of tomato juice to purred mixture. Add choped tomato and chill. Overnight chilling is best but a few hours will do fine.
Serve icy cold in individual bowls garnished with chopped chives or scallion tops and lemon wedges.
To cut back on the sodium, try low sodum tomato juice.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBERLY32.
Put 2 cups of tomato juice and all other ingredients except diced tomato, chives and lemon wedges in the blender or food processor.
Puree until desired consistancy.
Slowly add the remaining 2 cups of tomato juice to purred mixture. Add choped tomato and chill. Overnight chilling is best but a few hours will do fine.
Serve icy cold in individual bowls garnished with chopped chives or scallion tops and lemon wedges.
To cut back on the sodium, try low sodum tomato juice.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBERLY32.
Nutritional Info Amount Per Serving
- Calories: 92.7
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 451.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.6 g
- Protein: 2.3 g
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