Gazpacho
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
28 ounces Red Ripe Tomatoes ( 2 cans diced)1 whole Cucumber (peeled) 1 Green Peppers (bell peppers) 1/2 sweet or Vidalia Onionsabout 1/2 cup Roasted Red Peppers 3-4 tbsp Red Wine Vinegar 1 tsp Sriracha Hot Sauce (Rooster sauce) or tabasco to taste2-3 tbsp Lime Juice Cilantro, raw to taste
Use food processor or pulse blender.
Liquify one can of tomatoes, pour into a large bowl.
Add the second can to the bowl -no processing.
Chop cilantro into small pieces and add to processor
Peel and seed cucumber, dice and place in processor.
Chop bell pepper into small pieces and add to processor.
Chop onion into small pieces and add to processor.
Add 3 tbsp vinegar and pulse to chop into very small pieces. Pour into bowl.
Add Lime juice and sriracha or tabasco to taste, stir well.
Refrigerate for 24 hours to allow flavors to meld.
Serving Size: about 6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Liquify one can of tomatoes, pour into a large bowl.
Add the second can to the bowl -no processing.
Chop cilantro into small pieces and add to processor
Peel and seed cucumber, dice and place in processor.
Chop bell pepper into small pieces and add to processor.
Chop onion into small pieces and add to processor.
Add 3 tbsp vinegar and pulse to chop into very small pieces. Pour into bowl.
Add Lime juice and sriracha or tabasco to taste, stir well.
Refrigerate for 24 hours to allow flavors to meld.
Serving Size: about 6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 61.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 78.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.9 g
- Protein: 2.3 g