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SOUPS/SALADS/SIDES
GAZPACHO
This bright and vibrant soup is perfect all summer long.
Makes 3½ cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic and jalapeño down the feed tube to
chop. Stop to scrape down the sides and add the
parsley, scallions, cucumber, bell peppers and
tomatoes. Pulse 5 to 6 times to roughly chop.
2. Add the remaining ingredients and pulse another 6 to
7 times to incorporate. Taste and adjust seasoning as
desired. Serve.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg • fi ber 1g
1 GARLIC CLOVE
1 JALAPEÑO, SEEDED AND CUT INTO
1-INCH PIECES
¼ CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
2 SCALLIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
½ MEDIUM TO LARGE CUCUMBER
(ABOUT 3 OUNCES), CUT INTO
1-INCH PIECES
¼ YELLOW BELL PEPPER, CUT INTO
1-INCH PIECES
¼ RED BELL PEPPER, CUT INTO
1-INCH PIECES
2 MEDIUM VINE-RIPE TOMATOES,
CORED AND CUT INTO 1-INCH
PIECES
1 TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1 TEASPOON RED WINE VINEGAR
1 TEASPOON FRESH LIME JUICE
3 DASHES HOT SAUCE
1½ CUPS VEGETABLE JUICE, LOW
SODIUM