Best Gazpacho Ever!
Ingredients
1 seedless cucumber, peeled, 1-inch dice (about 2 1/2 cups) 1 sweet red pepper, cored, seeded, 1-inch dice 1/2 medium onion, peeled, 1-inch dice 3 cloves garlic, chopped 1 bottle (46 oz) low-sodium Vegetable Juice 3 tomatoes-on-the vine, cored, 1-inch dice 1/4 cup Red Wine Vinegar 1/4 cup Olive Oil Juice of 1 lime (about 1-2 Tbsp) 1 jalapeno pepper, seeded, (wear gloves), chopped 1/2 cup chopped fresh cilantro 1/2 tsp Sea Salt In food processor or with hand-help blender: Add cucumber, pepper, onion, garlic, vegetable juice, tomatoes, vinegar, olive oil, lime juice, pepper, cilantro, jalapeno and sea salt to stockpot and puree. Chill 2 hours and serve. Makes 10 servings (1 cup each). Nutrition Info: Each serving contains 90 calories, 10 g carbohydrate, (2 g fiber), 1 g protein, 5 g fat, (1 g saturated fat), 0 mg cholesterol. I serve this with a side of grilled shrimp (marinated with 1 tablespoon EVOO and Mrs. Dash) |
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