Gazpacho
Serving size: 1
Calories per serving: 443.73
Ingredients:
Calories per serving: 443.73
6 ripe, medium tomatoes, cored and coarsely chopped
2 cloves crushed garlic
2 medium cucumbers peeled
1 medium red onion
1 large green bell pepper
2 cups bottled tomato juice
1/2 cup fresh lemon juice or lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
2 tablespoons chopped basil
2 tablespoons chopped cilantro
1 large golden tomato
Directions:
In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.
Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.
Source: vegetariantimes.com
Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.
Source: vegetariantimes.com