Easy Gazpacho by Vicki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Cucumber - 1 chopped * Green Bell Pepper 1 cup, chopped * Red Bell Pepper 1 cup, chopped * Scallions 1/2 cup, chopped * Tomatoes, 3 large, remove seeds and chop * Garlic, 1 clove, finely minced * Tomato juice, without salt added, 4 cups * Red Wine Vinegar - 2 - 3 tbsp * Olive Oil, 2 tbsp * Kosher Salt 2 tsp * Ground Black Pepper 1/2 tsp
Coarsely chop all the vegetables, then puree in the blender with the tomato juice, or put in a large bowl and puree with an immersion blender. You can make it as smooth or chunky as you like.
Stir in the vinegar, olive oil and salt and pepper. Taste for seasoning and adjust as necessary.
This is a very forgiving recipe, you can use any type of onion you like, you can use lemon juice instead of vinegar, you can add fresh herbs from your garden, basil, parsley or cilantro all work well. Don't sweat the measurements of the veggies. Have fun with it!
Number of Servings: 6
Recipe submitted by SparkPeople user VCHEESEMAN.
Stir in the vinegar, olive oil and salt and pepper. Taste for seasoning and adjust as necessary.
This is a very forgiving recipe, you can use any type of onion you like, you can use lemon juice instead of vinegar, you can add fresh herbs from your garden, basil, parsley or cilantro all work well. Don't sweat the measurements of the veggies. Have fun with it!
Number of Servings: 6
Recipe submitted by SparkPeople user VCHEESEMAN.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 666.3 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.2 g
- Protein: 3.0 g
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