Gazpacho soup

Monday, July 06, 2009
By Julie Wiegan
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Instead of the usual summer salad, have some Gazpacho for lunch. It’s tasty, healthy and filling!

Gazpacho
½ cup red bell pepper small chop
½ cup yellow bell pepper small chop
½ cup celery small chop
2 tsp diced jalapeno
1 cup cucumber (preferably hot house or Persian) small chop
2 qt low sodium V8
2 slices of sourdough bread (whole wheat preferably)
3 cloves garlic (can be roasted for more mild flavor)
2 oz. sherry vinegar
2 tbsp extra virgin olive oil
1 tsp sugar
1 tsp celery seed
1 tsp sea salt

rouge-tomate-gazpacho-recipe

Chop vegetables and set aside. Puree V8 with bread, garlic, vinegar, olive oil, and sugar for several minutes on high. Add chopped vegetables and stir in. Chill until gazpacho is cold throughout. Garnish with celery seeds. Diced mango can also be added.

This recipe makes 12 8oz servings. Each serving is 85 Calories, 13g Carbs, 2.5g Protein, 2.5 Fat, 300mg Sodium, 2g Fiber.

This recipe is courtesy of Chef Jeremy Bearman of New York’s Rouge Tomate restaurant.


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