One of the Summer things I look forward to is fresh Gazpacho made from Mike’s garden. So far this year we’ve made and consumed gallons of the stuff. It is WONDERFUL! So here’s the basis of it. I never cook by a recipe (much to my mother-in-law’s chagrin) I tend to cook by feel, taste, available ingredients, and health requirements. So this is the source of my inspiration when making Gazpacho but the results always vary a bit depending on how many tomatoes, peppers, onion, etc. are coming in from the garden.
1 ½ pounds tomatoes peeled and diced
1 medium white onion chopped
1 medium cucumber peeled seeded chopped
1 cup green bell pepper seeded chopped
2 cups tomato juice
¼ cup extra virgin olive oil
1/8 cup lime juice
2 large cloves of garlic peeled and finely minced
Seeded chopped jalapeno to taste
½ teaspoon of Nature’s Seasoning (or ¼ teaspoon each of salt and black pepper)
Combine all ingredients in large bowl refrigerate for several hours before serving. Serve each bowl with 1 Tablespoon of fat free sour cream on top.
10 servings Each serving contains 83 Calories, 6g fat, 1g Protein, 8g Carbohydrates, 2g Fiber Exchanges 11/2 Vegtable 1 Fat
It’s a team effort to make it. There’s a lot of chopping and peeling and seeding involved. Sometimes when there’s lots of tomatoes I puree tomatoes with salt and pepper to use for the tomato juice part. The nutrition information was estimated by my MasterCook program. I usually don’t use that much olive oil, about half that. I at times I add a bit more lime juice just so the color stays bright and I like the kick it adds. It’s really better if it sits in the fridge over night before eating. Then enjoy! It’s worth the effort!