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Gazpacho
Always served well chilled, this refreshing summer favorite
has its origins in the Andalusian region of Spain.
Makes four 8-ounce servings
1 garlic clove, peeled
1 small jalapeño pepper, seeded, cut
into 1-inch pieces
1/4 cup fresh cilantro
4 small scallions, trimmed, cut into
1-inch pieces
1/2 green bell pepper, cored, seeded, cut
into 1-inch pieces
2 medium tomatoes, cored,
cut into1-inch pieces
2-1/3 cups tomato juice
1 small cucumber, peeled, cut in half
lengthwise, seeds removed
2 tablespoons + 1 teaspoon fresh lime
juice
1/4 teaspoon coarsely ground black
pepper
1/8 teaspoon kosher salt
4 teaspoons reduced fat sour cream
fresh cilantro sprigs for garnish
Nutritional analysis per serving:
Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g
sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.
Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10
times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely
chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato
mixture and stir to combine.
Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pres-
sure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly
with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon sour
cream and a fresh cilantro sprig.
Preparation: 15 – 20 minutes, plus chilling time
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