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Gazpacho
Nb persons: 6
Yield:
Preparation time: 15 Minutes
Total time: 2 Hours 15 Minutes
Source:
| Not in the mood for a piping-hot bowl of soup? Try this cold, tomato-based raw vegetable soup. The traditional Spanish dish is packed with heart-healthy nutrients from fresh tomatoes, cucumbers, and peppers. | |
| 5 lg | tomatoes, peeled and chopped |
| 1½ c | chopped, peeled hothouse cucumber |
| 1 lg | red bell pepper, chopped |
| 2 ribs | celery, chopped |
| 1 sm | white onion, chopped |
| 2 cloves | garlic, minced |
| ¾ c | reduced-sodium tomato juice |
| 1 c | reduced-sodium, fat-free beef broth |
| ¼ c | chopped fresh parsley, plus sprigs for garnish |
| 1 Tbsp | balsamic vinegar, (optional) |
| 2 dashes | tabasco sauce |
| 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 Tabasco. 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, 0.5 g fat, 0.1 g sat fat, 148 mg sodium, 12 g carbs, 8 g total sugars, 3.4 g fiber, 3 G protein
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