Description
A recipe for Gazpacho

Ingredients

• 2 cups fresh, whole plum tomatoes
  
• 2 large garlic cloves
  
• 1 1/4 cups canned tomato/vegetable juice
  
• 2 slices stale, thinly-sliced white bread, crusts removed
  
• 3 generous dashes hot sauce, or to taste
  
• Pinch cayenne pepper, or to taste
  
• 2 tsp. white wine vinegar
  
• 1 tsp. extra-virgin olive oil
  
• Freshly ground black pepper, to taste
  
• 2/3 cup finely diced cucumber
  
• 2/3 cup finely diced green bell pepper
  
• 2/3 cup finely diced raw zucchini
  
• 2/3 cup finely diced celery
  
• 2/3 cup diced red onion

Preparation
In a blender or food processor, combine the tomatoes and garlic. Pureé to a coarse pulp. Add juice and blend. Tear stale bread slices into 4 pieces. Add to blender and pureé to give mixture a pulpy quality. Mix in hot pepper sauce, cayenne, vinegar, oil and black pepper. Taste and adjust seasonings with hot sauce, cayenne and black pepper. Chill, covered, overnight.

Before serving, let gazpacho stand for a short time, until just pleasantly cold. Taste and check if seasonings need to be adjusted. Serve in four bowls or tall glasses. Garnish top of each serving with a generous spoonful each of diced cucumber, green pepper, zucchini, celery and onion.

Nutrition
Per serving: 103 calories, 2 g. total fat (0 g. saturated fat), 19 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 286 mg. sodium.

Serves
Makes 4 servings.

Variations
no information available