Summer Gazpacho

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Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Chill: 1 Hours

Nutritional Information

Calories 121
Fat 5.0 g
Satfat 1.6 g
Protein 3.7 g
Carbohydrate 17.7 g
Cholesterol 8 mg
Iron 1.5 mg
Sodium 421 mg
Caloriesfromfat 35 %
Fiber 3.3 g
Calcium 54 mg

Ingredients

1 yellow or orange bell pepper, seeded
1 medium cucumber, peeled and seeded
1 medium onion, peeled
1 garlic clove
3 pounds tomatoes, peeled and seeded (about 6 medium)
1 tablespoon olive oil
1 1/2 cups spicy-hot vegetable juice
1/3 cup red wine vinegar
1/2 teaspoon salt
6 tablespoons reduced-fat sour cream

Preparation

Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.

Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.

Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.

Note: Don't over process the vegetables; they need to be finely chopped, but not pureed.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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