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Gazpacho
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| PREP TIME: 15 minutes / TOTAL TIME: 2 hours, 15 minutes / SERVINGS: 4 | |
| 3 lg | tomatoes, peeled and chopped |
| 1 c | chopped, peeled cucumber |
| 1 | red bell pepper, chopped |
| 1 lg rib | celery, chopped |
| 1 sm | white onion, chopped |
| 1 big clove | garlic, minced |
| ½ c | reduced-sodium tomato juice |
| ⅔ c | reduced-sodium, fat-free beef broth |
| 3 Tbsp | chopped fresh parsley, plus sprigs for garnish |
| 2 tsp | balsamic vinegar, (optional) |
| 1 Tbsp | sriracha, (plus more to taste if desired) |
| Salt | |
| Ground black pepper | |
1. RESERVE some chopped tomato and cucumber for garnish. In a food processor, in batches, pulse the remaining tomatoes and cucumber with the bell pepper, celery, onion, and garlic to a chunky puree. Add tomato juice as needed to thin the mixture.
2. TRANSFER to a large bowl or container, and stir in any remaining tomato juice, the broth, parsley, vinegar (if using), and sriracha. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours, or until ready to serve.
3. LADLE into bowls and top with the reserved chopped tomato and cucumber and a sprig of parsley.
NUTRITION (per serving) 60 cal, 3 g pro, 12.2 g carb, 3.4 g fiber, 0.5 g fat, 0.1 g sat fat, 148 mg sodium
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