GoFlabGo Gazbacho
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 181.0
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 377.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 8.2 g
- Protein: 6.6 g
View full nutritional breakdown of GoFlabGo Gazbacho calories by ingredient
Introduction
Great summer meal (especially once the garden starts producing). Nothing to "cook" and all you need is a good blender. Just about ANYTHING can be put into gazpacho as long as you still have the tomatoes and the cucumbers (e.g. this recipe has yellow beans, because they were just picked). I wasn't "feeling like" peeling tomatoes, so I used canned...if using fresh, peel and deseed a pound and a half of tomatoes. You can omit the Sazon, but it really makes fresh veggies POP! Great summer meal (especially once the garden starts producing). Nothing to "cook" and all you need is a good blender. Just about ANYTHING can be put into gazpacho as long as you still have the tomatoes and the cucumbers (e.g. this recipe has yellow beans, because they were just picked). I wasn't "feeling like" peeling tomatoes, so I used canned...if using fresh, peel and deseed a pound and a half of tomatoes. You can omit the Sazon, but it really makes fresh veggies POP!Number of Servings: 8
Ingredients
-
10 oz can tomatoes & mild green chillies
1 lb Squash, Summer (Zucchini or Yellow)
2 small (6-3/8" long) Cucumber (peeled)
2 cups Beans, yellow, chopped
15 oz Del Monte Diced Tomatoes, No Salt Added
1 Red Bell pepper, medium, chopped
1 large Onion, raw, chopped
4 cloves Garlic
2 tbsp Balsamic Vinegar
2 tbsp Lea & Perrins Worcester Sauce
1 tbsp Cumin seed
1 tsp Goya Sazon Seasoning 1 packet
1/4 Cup Extra Virgin Olive Oil
Tips
This recipe is an example of what you can do with just about ANY fresh produce. I am thinking that this will be the only recipe you will EVER see for gazpacho that has yellow beans in it. Make it how you want it! Just make sure to have tomatoes and cucumbers in it and it should come out fine. Original recipe contained fresh lime juice and adding some would make it even better...
Directions
1) Depending on your blender's limitations, rough chop all the veggies, mix them all in a large bowl.
2) Fill your blender 2/3 full and add an inch or two of water or tomato juice to help it blend. (I have a NINJA, so worries for me, I just added some of the canned tomatoes...It took me three batches If you do add tomato juice, you should add it to your nutrition intake, but it is SO few calories, I wouldn't bother). Pour each batch of blended veggies into a large pitcher. READ STEP 3 BEFORE YOU BLEND THE LAST BATCH OF VEGGIES!!!! ;-D
3) Add the garlic, vinegar, worcester sauce, cumin, olive oil and Sazon into the last batch in the blender.
4) Mix the batches together....Chill and enjoy!
Serving Size: Makes 10 (2 cup) servings
2) Fill your blender 2/3 full and add an inch or two of water or tomato juice to help it blend. (I have a NINJA, so worries for me, I just added some of the canned tomatoes...It took me three batches If you do add tomato juice, you should add it to your nutrition intake, but it is SO few calories, I wouldn't bother). Pour each batch of blended veggies into a large pitcher. READ STEP 3 BEFORE YOU BLEND THE LAST BATCH OF VEGGIES!!!! ;-D
3) Add the garlic, vinegar, worcester sauce, cumin, olive oil and Sazon into the last batch in the blender.
4) Mix the batches together....Chill and enjoy!
Serving Size: Makes 10 (2 cup) servings