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Gazpacho
Makes
6 servings.
Ingredients
6 large tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
Juice of 1/2 lemon
2 to 3 Tbsp. fresh parsley, chopped (to taste)
2 Tbsp. fresh basil, chopped or 2 tsp. dried basil
Salt and fresh ground pepper to taste
Tabasco sauce to taste
Ingredients
To peel the tomatoes, submerge them in boiling water for 15 seconds.
Place into a colander and rinse under cold water. The skins should
slip right off. Core the tomatoes and gently squeeze out the seeds.
Chop half of the tomatoes coarsely and puree the other half in a
food processor. Combine the puree and chopped tomatoes in a large
mixing bowl. Blend the remaining ingredients with the tomatoes.
Cover and refrigerate for several hours before serving. Serve
chilled; garnish with herbed croutons if desired. This is an
official 5 A Day Recipe.
Nutritional analysis per serving
Calories 99, Fat 5g, Cholesterol 0mg, Fiber 3g, Sodium 20mg. |