Fresh, Garden-Grown Gazpacho
A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.
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Fresh, Garden-Grown Gazpacho
A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.
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Ingredients
- 3cups tomato-based vegetable juice*
- 1medium cucumberpeeled, seeded and chopped (about 1 cup)
- 1medium green pepperchopped (about 1/2 cup)
- 1medium onionchopped (about 1/4 cup)
- 1Tbsp olive oil
- 1Tbsp red wine vinegar
- 1clove garlicpeeled and minced
- 1/8teaspoon hot pepper sauce
Instructions
- Stir in a medium bowl: juice, cucumber, pepper, onion, oil, vinegar, garlic and hot pepper sauce.
- Place half of the juice mixture in a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining vegetable juice mixture. Cover and refrigerate for at least 2 hours. Garnish with additional chopped vegetables, if desired.
Recipe Notes
* Make-your-own or buy from juicer or grocer.
For a faster, chunkier gazpacho, you can just stir the ingredients together, without blending, and then refrigerate.