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August 31, 1999
1 Min Read
Cool Gazpacho Serves 6
Prep Time: 20 minutes,
plus at least 2 hours to chill (flavor intensifies with time)
6 tomatoes (about 3 pounds)
2 cloves garlic, chopped
Juice of 3 limes
1 jalapeno, halved and seeded
1 red pepper
1 green pepper
1 medium red onion, chopped
1 cup chopped carrot
1 cup cucumber, peeled, seeded and chopped
1 1/2 cups tomato juice
Dash hot sauce
Kosher salt and fresh ground pepper to taste
Chopped scallions and avocado for garnish
1. Peel (optional) and quarter tomatoes. Remove seeds without discarding pulp.
2. Put tomatoes in a food processor or blender, and add garlic, lime juice and jalapeno pepper. Blend mixture until desired consistency is achieved. Pour into a large bowl.
3. Next, put all vegetables into the food processor and blend until finely chopped. Add to tomato mixture in large bowl, and add tomato juice, hot sauce, salt and pepper. Mix well. Chill in refrigerator for two hours. Ladle soup into bowls. Garnish each bowl with chopped scallions and avocados, and serve.
Nutrition Facts Per Serving: Calories: 94 Fat: 1 g % fat calories: 8 Cholesterol: 0 mg Carbohydrate: 22 g Protein: 3 g
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