Refreshing Red Gazpacho Recipe
Ingredients
| Yellow onion | 1 Small, quartered | |
| Garlic | 1 Clove (5gm), chopped | |
| 1 small sweet red or green pepper, cored, seeded, and chopped | ||
| 1/2 medium size cucumber, peeled, halved, seeded, and sliced thin | ||
| 2 medium size ripe tomatoes, peeled, cored, seeded, and chopped | ||
| Low sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 1/8 teaspoon hot red pepper sauce | ||
| 1 small sweet red or green pepper, cored, seeded, and chopped | ||
| 2 green onions, including tops, sliced thin | ||
| 1 medium size ripe tomato, cored, seeded, and chopped | ||
| 1/2 medium size cucumber, peeled, halved, seeded, and chopped | ||
| 1/4 cup minced parsley or fresh basil | ||
Directions
Place all the soup ingredients in an electric blender or food processor and whirl for 30 seconds or until smooth.
Pour into a large bowl, cover loosely, and chill in the refrigerator at least 1 hour.
Before serving, add all the vegetable garnishes to the gazpacho, then ladle into 4 chilled bowls.
Pour into a large bowl, cover loosely, and chill in the refrigerator at least 1 hour.
Before serving, add all the vegetable garnishes to the gazpacho, then ladle into 4 chilled bowls.
Chef
