Tuesday, August 23, 2011

Gazpacho - summer treat

Total time: 30 minutes, plus chilling time for the gazpacho
Servings: 6

2 cups tomatoes (about 4), peeled and chopped
1 1/2 cups chopped cucumber
1 cup diced onion (from about ½ whole)
1/2 cup diced green bell pepper (from about ¼ whole)
3 cloves garlic, chopped
1 cup tomato juice, more or less to taste
1/4 cup red wine vinegar
Sea salt
Freshly ground black pepper
Pinch cayenne pepper
Tabasco sauce, or other hot sauce
1 1/2 teaspoons lemon juice (from about ½ lemon)
1/4 cup olive oil
1 tablespoon diced fresh chives

1. In a blender, combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.

2. Season with 1½ teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon of the Tabasco, the 1½ teaspoons of lemon juice and one-quarter cup of olive oil. Taste and adjust seasonings and flavoring as desired.

3. Cover and refrigerate the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.

Each serving: 125 calories; 2 grams protein; 10 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 6 grams sugar; 701 mg sodium.
Top with sour cream or yogurt if desired.


Gary said...

This is a starter recipe, modify to taste and ingredients available.

I only had a smallish cucumber - 1 cup. I used peach-mango vegetable fruit juice instead of tomato juice, a bit more red wine instead of red wine vinegar, cut down on the extra virgin olive oil and for garnish had fresh cilantro and crème fraiche.

Gary said...

The above is a little sweet and has a bit of tropical ambiance.