Gazpacho
View my experience with this recipe.
Ingredients:
- 2 (14.5 ounce) cans diced tomatoes (I use Hunt’s Petite Diced)
- 1/2 cup water
- 2 tablespoons extra-virgin olive oil
- 1 seedless cucumber, cut into 1/4-inch dice
- 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (optional)
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
Directions:
Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Makes 6 servings.
Nutrition:
Calories 85 g, Fat 4.8 g, Cholesterol 0 mg, Sodium 280 mg, Carbs 8 g, Fiber 1.8 g, Protein 1.7 g
Substitutions:
Hunt’s Petite Dice canned tomatoes have a perfect flavor for this soup. I like more of a pureed soup, so I revered the directions. I reserved 1/2 of one can of the tomatoes and put all the other ingredients into the blender. I blended until smooth and then when serving, I put a spoonful of the diced tomatoes in the center of each soup bowl. I did not use the jalapeno pepper and used rice wine vinegar instead of sherry vinegar.
Recipe courtesy of www.allrecipes.com