Cool Soup for Summer- Gazpacho


  • 3 Large Tomatoes
  • 1 Large Cucumber, skinned
  • 1 Medium Onion
  • 1 Medium green pepper
  • 24 oz V8 Juice-Low Sodium
  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar
  • 1/4 tsp. Tabasco Sauce
  • 1/8 tsp Pepper
  • 1/4 cup onion (Separate)
  • 1 tbsp olive oil (Separate)
  • 1 Jalapeño Pepper seeded and chopped (Separate)

In a skillet, sauté the separate olive oil, 1/4 cup of onions and jalapeño pepper. Put into electric blender or food processor and combine 2 tomatoes, 1/2 cucumber,  onion, green pepper, and 1/2 cup of tomato juice. Blend at high speed to puree. In large bowl, gradually mix puréed vegetables with remaining V8, 1/3 cup olive oil, vinegar, Tabasco sauce & pepper.

Refrigerate at least 2 hours before serving.

Garnish: Before serving, chop remaining cucumber and mix into soup. Also try thin slices of avocado and fresh cilantro on top.

*To peel tomatoes, blanch in boiling water 1 minute. Refresh under cold water to remove skins.

 

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