Gazpacho
If you have about 45 minutes to spend in the kitchen, Gazpacho might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This soup has 83 calories, 2g of protein, and 4g of fat per serving. This recipe serves 8. For 89 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 51 person have made this recipe and would make it again. Summer will be even more special with this recipe. Head to the store and pick up lime juice, tomatoes, tomato juice, and a few other things to make it today. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is awesome. Similar recipes include Gazpacho with Maine Lobster: Gazpacho con Bogavante, White Gazpacho (Gazpacho Blanco), and Gazpacho.
Servings: 8
Ingredients:
¼ tsp. cayenne pepper
2 medium cucumbers, peeled
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh cilantro
2 cloves garlic, crushed
1 large green bell pepper
½ cup fresh lemon or lime juice
2 Tbs. extra-virgin olive oil
1 medium red onion
¾ tsp. salt
1 large golden tomato
2 cups bottled tomato juice
6 ripe medium tomatoes, cored and coarsely chopped
Equipment:
food processor
blender
sieve
bowl
Cooking instruction summary:
In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro. Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.
Step by step:
1. In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper.
2. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro. Finely dice golden tomatoes, remaining cucumber, onion and bell pepper.
3. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled.
4. Serve with croutons if desired.
Nutrition Information:
covered percent of daily need
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