Garden Fresh Gazpacho
cups coarsely chopped tomato (6 medium)
cup peeled, seeded, and coarsely chopped cucumber (1 medium)
cup coarsely chopped green sweet pepper (1 medium)
cup tomato juice
cup beef broth
cup red wine
fresh jalapeno chile pepper, seeded and finely chopped
tablespoons snipped fresh cilantro
tablespoon red wine vinegar
cloves garlic, minced
Ground black pepper
Avocado pieces (optional)
- In a very large bowl stir together tomato, cucumber, sweet pepper, tomato juice, broth, wine, onion, jalapeno pepper, cilantro, vinegar, and garlic. Add salt and black pepper to taste. Cover and chill for several hours or overnight.
- To serve, ladle the gazpacho into bowls. If desired, top with avocado pieces. Makes 12 side-dish servings.
From the Test Kitchen
Prepare as above, except before serving stir 8 ounces chopped cooked shrimp or 8 ounces lump crabmeat into soup.
Nutrition Facts(Garden Fresh Gazpacho)
- Per serving:
- 27 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 115 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet