A perfect recipe for near perfect tomatoes, this gazpacho is cool, refreshing and bright. Especially good from May through October. In a pinch, used canned diced tomatoes (look for ones with basil).
Preparation Time: 25 minutes
Cooking Time: 0 minutes
Serving Size: 1 cup servings
1 cup each diced (1/4 inch): cucumber, red or orange bell pepper, and seeded ripe tomato
1/4 cup red onion, finely minced
1 cup tomato juice
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
2 dashes (or to taste) hot red pepper sauce, such as Tabasco
Salt and freshly ground black pepper, to taste
Optional: chopped fresh parsley or cilantro, diced avocado
Place all ingredients in large bowl and combine. Allow to sit for about 5 minutes. Coarsely puree about 1/2 of mixture in a blender or food processor and return to the bowl. Stir well to combine thoroughly, and refrigerate for at least 2 hours and up to 8 hours before serving. Garnish with parsley, cilantro, or avocado, if desired.
If you like, drizzle each serving with a little extra olive oil, right on top, to maximize flavor.
Fat Calories: 89.00 g
Total Fat: 9.80 g
Sat. Fat: 1.40 g
Cholesterol: 0.00 mg
Total Carbohydrate: 8.50 g
Fiber: 2.00 g
Sugars: 4.00 g
Protein: 1.20 g