Farmstand Gazpacho

by Marija Petrovic | 17/02/2014 02:26

ield
Makes 8 servings
Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.
Ingredients

2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce

Preparation

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

Per serving: 122 calories, 9g fat (1g saturated), 0mg cholesterol, 179mg sodium, 8g carbohydrates, 2g fiber, 2g protein

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Source URL: http://recipesden.com/farmstand-gazpacho/