Refreshing Red Gazpacho
|Yellow onion||1 Small, quartered|
|Garlic||1 Clove (5 gm), chopped|
|Cucumber||1⁄2 Medium, peeled, halved, seeded, and sliced thin|
|Ripe tomatoes||2 Medium, peeled, cored, seeded, and chopped|
|Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Hot red pepper sauce||1⁄8 Teaspoon|
|Sweet pepper||1 Small, cored, seeded, and chopped (Use Red Or Green)|
|Green onions||2 , sliced thin (Including Tops)|
|Ripe tomato||1 Medium, cored, seeded, and chopped|
|Cucumber||1⁄2 Medium, peeled, halved, seeded, and chopped|
|Minced parsley/Fresh basil||1⁄4 Cup (4 tbs)|
Place all the soup ingredients in an electric blender or food processor and whirl for 30 seconds or until smooth.
Pour into a large bowl, cover loosely, and chill in the refrigerator at least 1 hour.
Before serving, add all the vegetable garnishes to the gazpacho, then ladle into 4 chilled bowls.