Summer Gazpacho Recipe
Ingredients
| 1 yellow or orange bell pepper, seeded | ||
| 1 medium cucumber, peeled and seeded | ||
| Onion | 1 Medium, peeled | |
| Garlic | 1 Clove (5gm) | |
| 3 pounds tomatoes, peeled and seeded | ||
| Olive oil | 1 Tablespoon | |
| 1 1/2 cups spicy-hot vegetable juice | ||
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 6 tablespoons reduced-fat sour cream | ||
Directions
1. Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.
2. Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.
3. Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.
2. Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.
3. Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.
Chef
