Gazpacho

Serve in short glasses as an appetizer or in bowls as a first course. Place condiments in small serving dishes on the table, so guests can garnish as they desire.

Gazpacho

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Servings

6 people

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Ingredients

• 2 cups tomatoes peeled, seeded and chopped
• 1 large clove garlic
• 1 jalapeño halved and seeded
• 2 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 8 tablespoons fresh lime juice
• 2 cups tomato or vegetable juice
• 1/4 cup each finely chopped red pepper, green pepper, celery and cucumber
• 1 tablespoon flat-leaf parsley chopped
• 1 teaspoon paprika
• 2 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• Chopped avocado for garnish
• Chopped scallions for garnish
• Peeled shrimp for garnish
• Tabasco sauce for garnish

Ingredients 2 cups tomatoes peeled, seeded and chopped 1 large clove garlic 1 jalapeño halved and seeded 2 tablespoons olive oil 3 tablespoons white wine vinegar 8 tablespoons fresh lime juice 2 cups tomato or vegetable juice 1/4 cup each finely chopped red pepper, green pepper, celery and cucumber 1 tablespoon flat-leaf parsley chopped 1 teaspoon paprika 2 teaspoons sea salt 2 teaspoons freshly ground black pepper Chopped avocado for garnish Chopped scallions for garnish Peeled shrimp for garnish Tabasco sauce for garnish

Servings 6 people Print Recipe

Instructions

1. Place tomatoes, garlic and jalapeño in a food processor and blend. Add oil, vinegar and lime juice. Purée until smooth.
2. In a large bowl, combine tomato mixture with remaining ingredients.
3. Cover and refrigerate overnight. Add additional salt and pepper to taste.

Recipe Notes

Nutrition Facts

Gazpacho

Amount Per Serving

Calories 82

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 82,Fat 5,Perfat 47,Cholesterol 0,Carbo 11,Protein 2