Soups
Gazpacho
Makes about 4 cups
Gazpacho
Makes about 4 cups
Always served well-chilled, this summertime favorite has its origins in the Andalusian region of Spain.
Nutritional information per serving (1 cup): Calories 49 (4% from fat)
carb. 16g
pro. 3g
fat 0g
sat. fat 0g
Col. 0mg
sod. 281mg
calc. 154mg
fiber 3gVegetarian
Gluten Free
carb. 16g
pro. 3g
fat 0g
sat. fat 0g
Col. 0mg
sod. 281mg
calc. 154mg
fiber 3gVegetarian
Gluten Free
Ingredients
- 1 garlic clove, peeled
- 1 small jalapeño pepper, seeded, cut into 1-inch pieces
- 2 green onions, trimmed, cut into 1-inch pieces
- 1 yellow bell pepper, about 10 ounces, cut into 1-inch pieces
- ½ English cucumber, about 10 ounces, peeled, cut in half lengthwise, cut into 1-inch pieces
- ¼ cup fresh parsley, leaves only
- 1 pound plum tomatoes, cored and cut into 1-inch pieces
- 2 teaspoons fresh lime juice
- ¾ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1¼ cups low-sodium tomato or vegetable juice
- ¼ teaspoon hot sauce
Preparation
- Insert the Metal Chopping Blade. Add the garlic and seeded jalapeño, cut into 1-inch pieces. The processor is set for 10 seconds on Speed 12.
- Scrape bowl. Add the 2 green onions, yellow pepper and cucumber, each cut into 1-inch pieces, and ¼ cup of parsley to the bowl. Pulse to roughly chop, about 8 to 10 pulses.
- Add the pound of tomatoes, cut into 1-inch pieces, 2 teaspoons lime juice, ¾ teaspoon salt and ¼ teaspoon black pepper. Pulse about 10 times, so that vegetables are evenly chopped.
- Add the 1¼ cups of vegetable juice with ¼ teaspoon hot sauce. Pulse until all ingredients are well mixed.
