Tuesday, October 4, 2011

Gazpacho Made Easy

Gazpacho makes for a great snack as well as appetizer. Everything in this recipe is nutritious. This recipe is full of tomatoes which are high in lycopene. Lycopene is an antioxidant which helps protect against cancer and various other diseases. This gazpacho recipe originated from Ina Garten however I made a few changes to her recipe to make it even better!
1 cucumber (halved and seeded but not peeled)
2 red bell peppers, cored and seeded
3 roma tomatoes and 3 vine tomatoes (you can get whatever variation you want, roma tomatoes are smaller than vine tomatoes)
1 red onion
3-4 garlic cloves (if you like garlic, then use 4)
3 cups of low sodium tomato juice
1/4 cup white wine vinegar or apple cider vinegar
1/4 cup olive oil
1/2 Tbsp kosher salt
1 teaspoon freshly ground pepper
Coarsely chop cucumbers, bell peppers, tomatoes and red onions. Below is a picture of what coarsely chopped tomatoes and pepper look like. You cut the vegetables rather largely because the food processor and blender will do the work for you.
Below is a picture of the red bell peppers chopped.
Put each vegetable separately into the food processor or blender and pulse it until it is coarsely chopped.
This is a picture of what the cucumber looked like before and after it was blended.
After each vegetable is processed, scoop it into a large bowl.
Once you have processed all of the vegetables and put them into the bowl, add the garlic, tomato juice, vinegar, olive oil, salt and pepper.
Mix well with a spoon and chill before serving.
You can garnish the finished product with sliced avocados and serve in a martini or shot glass! Yum! Pin It


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