
Gazpacho
Ingredients
- 4 C tomato juice
- 1/2 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 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 drop hot pepper sauce
- 1/8 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 Tbsp olive oil
- 1 large tomato, finely diced
- 2 Tbsp minced chives or scallion tops
- 1 lemon, cut in 6 wedges
Directions
- Put 2 cups of tomato juice and all other ingredients except diced tomato, chives,
and lemon wedges in the blender - Puree
- Slowly add the remaining 2 cups
of tomato juice to pureed mixture - Add chopped tomato
- Chill.
-
Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.
Yield: 6 servings
Nutrition Facts
Serving Size: 1 cup
Each serving provides:
Calories: 87
Total fat: 5 g
Saturated fat: less than 1 g Cholesterol: 0 mg
Sodium: 593 mg*
*To cut back on sodium, try low-sodium tomato juice. SOURCE: National Heart, Lung,
and Blood Institute (part of the National Institutes of Health and the U.S. Department
of Health and Human Services).