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SOUPS/SALADS/SIDES
GAZPACHO
This bright and vibrant soup is perfect all summer long.
1 GARLIC CLOVE, PEELED
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
¼ LARGE CUCUMBER, 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
Makes 3½ cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic, jalapeño, and parsley down the feed tube to
chop. Pulse an additional 4 to 5 times if necessary. Add
the scallions, cucumber, bell peppers and tomatoes,
and pulse 7 to 8 times to rough 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. 361mg
|
calc. 17mg
|
ber 2g