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Gazpacho
Always served well chilled, this refreshing summer favourite
has its origins in the Andalusian region of Spain.
Makes four 8-ounce (227 g) servings
1 garlic clove, peeled
1 small jalapeño pepper, seeded, cut
into 1-inch (2.5 cm) pieces
1/4 cup (50 ml) fresh cilantro
4 small scallions, trimmed, cut into
1-inch (2.5 cm) pieces
1/2 green bell pepper, cored, seeded, cut
into 1-inch (2.5 cm) pieces
2 medium tomatoes, cored,
cut into1-inch (2.5 cm) pieces
2-1/3 cups (583 ml) tomato juice
1 small cucumber, peeled, cut in half
lengthwise, seeds removed
2 tablespoons (25 ml) + 1 teaspoon
(5 ml) fresh lime juice
1/4
teaspoon (1 ml) coarsely ground black
pepper
1/8 teaspoon (0.5 ml) kosher salt
4 teaspoons (20 ml) 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
(5 ml) sour cream and a fresh cilantro sprig.
Preparation: 15 – 20 minutes, plus chilling time