Cool and refreshing, this classic gazpacho is the perfect summer dish! It's full of fresh vegetables and bursting with flavor & texture.
Servings: 6
Ingredients
2tomatoes
24oztomato juice
1green bell pepper
2stalks celery
1large cucumber,peeled
1medium onion
1/2of a fresh jalapeño(take out the seeds & ribs to tame the spice, leave them in for extra heat)
3clovesgarlic
1/4cupred wine vinegar
3Tbspextra virgin olive oil
1/2tspWorcestershire sauce
1tspsalt
1tsppepper
Croutons and chopped chives,for serving (optional)
Instructions
Reserve about 1/4 of the tomato, green pepper, onion and cucumber; finely dice and set aside.
Roughly chop remaining vegetables and combine with the rest of the ingredients in a large bowl. Purée with an immersion blender until smooth. Stir in the reserved diced vegetables and chill for 2 hours or up to overnight.
Serve with croutons & chopped chives!
Notes
Skip the croutons to keep it gluten-free. Substitute vegetarian Worcestershire sauce or omit to keep it vegetarian. Per serving (1/6 of recipe): 121 calories, 7g total fat, 1g saturated fat, 768mg sodium, 19g total carbs, 4g fiber, 8g sugar, 2g proteinAdapted from my mother-in-law, Suzie's recipe