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