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Gazpacho

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Ingredients
  Cucumber 1 Medium, peeled and seeded
  Zucchini 1 Small, diced
  Ripe tomatoes 3 Large, peeled
  Oranges 2 Medium, chopped
  Stalk celery 1 , diced
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped red onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Lime juice/Lemon juice 5 Tablespoon
  Low-sodium tomato juice/Vegetable juice 2 Cup (32 tbs)
  Fresh chopped parsley/Vegetable juice 1⁄2 Cup (8 tbs)
  Dried basil leaves 1 Tablespoon
  Cayenne pepper 1 Pinch
  Ground cumin 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
Directions

Combine cucumber, zucchini, tomatoes, oranges, celery, green pepper, red onion, garlic, lime or lemon juice, tomato or vegetable juice, parsley, basil leaves, cayenne pepper, ground cumin, and chili powder in a large bowl.
Transfer to a food processor or blender and process until partially pureed.
Chill for at least 1 hour.
Variations â–  Substitute 1/3 cup red wine vinegar for the lime juice.
â–  Add 1 small green chile, seeded and chopped in Step 1.
« Substitute 1 cup nonfat chicken broth for 1 cup of the tomato juice in Step l.
â–  Add 2 teaspoons dried mint, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground all spice in Step 1.
Delete cayenne pepper and cumin.
â–  Substitute 1 1/2 cups cooked corn for the oranges.
Do not puree the gazpacho before chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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