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29
1 garlic clove
1 medium jalapeño, seeded,
cut into 1-inch pieces
1
⁄
3
cup fresh cilantro
6 small scallions, trimmed and cut into
1-inch pieces
1 small green bell pepper, cored, seeded
and cut into 1-inch pieces
3 medium tomatoes, cut into
1-inch pieces
3 cups tomato juice
1 medium cucumber, peeled, halved
lengthwise, seeds removed
3 tablespoons fresh lime juice
½ teaspoon freshly ground
black pepper
1
⁄
8
teaspoon kosher salt
2 tablespoons reduced fat sour cream
fresh cilantro for garnish, if desired
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.
Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop,
about 10 to 12 times. Transfer to a large mixing bowl. Put tomatoes in work bowl and pulse
to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato
juice to tomato mixture and stir to combine.
Insert the slicing disc. Put cucumber in feed tube vertically and slice. Add to mixing bowl.
Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before
serving.
Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.
Nutritional information per serving:
Calories 63 (9% from fat) • carb. 13g • pro. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g
Gazpacho
Always served well chilled, this summertime favorite
has its origins in the Andalusian region of Spain.
Makes six 7-ounce servings
Preparation: 15–20 minutes, plus chilling time
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