Gazpacho
Ingredients
The soup
-
2
cups
vegetable cocktail or tomato juice
-
1½
pounds
tomatoes, cored and roughly chopped
-
1
medium/large
red pepper, seeded and roughly chopped
-
1
medium/large
English cucumber, peeled and roughly chopped
-
¼
cup
chopped sweet onion
-
1
medium/large
garlic clove
-
1
tablespoon
fresh lime juice
-
2
tablespoons
chopped fresh parsley (optional)
-
to taste
fine sea salt
-
½
teaspoon
red pepper flakes
-
½
teaspoon
freshly ground black pepper
-
1½–3
tablespoons
red wine vinegar
For serving
-
to taste
chopped bell peppers
-
to taste
avocado
-
to taste
green onion
-
to taste
olive oil
-
to taste
croutons
Instructions
- Blend the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley until smooth.
- Add the seasonings (salt, red pepper flakes, black pepper, and vinegar) to taste and blend again.
- Pour the mixture into a glass jar and secure the lid.
- Chill for 3 to 4 hours, or overnight.
- Before serving, shake the jar to combine and pour into bowls.
- Garnish with desired toppings such as chopped peppers, avocado, green onion, croutons, or olive oil.
Nutrition Facts (estimated)
Servings
8
Calories
60
Total fat
0g
Total carbohydrates
12g
Total protein
2g
Sodium
150mg
Cholesterol
0mg
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