Perfect Gazpacho
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled2 red bell peppers, cored and seeded4 plum tomatoes1 red onion3 garlic cloves, minced23 ounces tomato juice (3 cups)1/4 cup white wine vinegar1/4 cup good olive oil1/2 tablespoon kosher salt1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,364.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.9 g
- Protein: 3.5 g
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