Gazpacho

4 cups tomato juice

1/2 cup medium onion, peeled and coarsely chopped

1 small green pepper, peeled, cored, seeded and coarsely chopped.

1 small cucumber, peeled, pared, seeded and coarsely chopped.

1/2 teaspoon Worcestershire sause

1 clove garlic minced

1 drop of hot pepper sause

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

2 tbsp olive oil

1 large tomato, finely diced

2 tbsp minced chives or scallion tops

1 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.