Loading ...
Loading ...
Loading ...
40
GAZPACHO
This bright and vibrant soup is perfect all summer long.
Makes 3½ cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic and jalapeño down the feed tube to
chop. Stop to scrape down the sides and add the
parsley, scallions, cucumber, bell peppers and
tomatoes. Pulse 5 to 6 times to roughly 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
at. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg fi ber 1g
1 GARLIC CLOVE
1 JALAPEÑO, SEEDED, CUT INTO
1-INCH PIECES
¼ CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
2 SCALLIONS, TRIMMED, CUT INTO
1-INCH PIECES
½ MEDIUM TO LARGE CUCUMBER
(ABOUT 3 OUNCES), PEELED, 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, 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
SOUPS/SALADS/SIDES
Loading ...
Loading ...
Loading ...