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Gazpacho
Always served well chilled, this summertime favorite has its origins in the
Andalusian region of Spain.
Makes 4 servings, 8 ounces each
1 garlic clove
1 small jalapeño pepper, seeded, cut into 1-inch pieces
3 small scallions, trimmed, cut into 1-inch pieces
1 small green bell pepper, about 6 ounces, cored, seeded,
cut into 1-inch pieces
1 small cucumber, about 6 ounces, peeled, cut in half lengthwise,
seeds removed
¼ cup fresh parsley
2 medium tomatoes, about 10 ounces, cored, cut into 1-inch pieces
2 teaspoons fresh lime juice
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon hot sauce
1¼ cups low sodium tomato or vegetable juice
Insert metal blade and turn machine on. Drop garlic and jalapeño down feed tube and
process until nely chopped. Scrape bowl. Add scallions to the work bowl and pulse to
chop roughly. Add peppers, cucumber and parsley and pulse again to chop roughly,
about 6 pulses. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse 8 to 10
times so that vegetables are evenly chopped. Transfer vegetables to a large mixing bowl
and mix in tomato juice. Taste and adjust seasoning accordingly.
Nutritional information per serving:
Calories 39 (7% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 503mg • calc. 31mg • fi ber 2g
Soups