Sassy Gazpacho

Author: Canadian Living

Start with locally-grown tomatoes and stay cool as a cucumber with this selection from the "Easy Cooking" recipes from the September issue.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2005

Ingredients

  • 1 English cucumber about 12 inches long
  • 4 tomatoes quartered
  • 1/2 sweet green pepper coarsely chopped
  • 1/2 red onion cut into wedges
  • 2 1/2 cups low-sodium vegetable cocktail
  • 1 jalapeno pepper seeded and minced
  • 2 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Cut cucumber in half crosswise; coarsely chop 1 half and set aside. Scoop soft core out of remaining half; cut lengthwise into 4 spears. Cut each through lengthwise about halfway to tip.

In food processor, in 3 batches, pulse chopped cucumber, tomatoes, green pepper, onion and vegetable cocktail until slightly chunky. Transfer to bowl. Add jalape?epper, garlic, vinegar, hot pepper sauce, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour into chilled glasses. Using cut in cucumber, stand each on rim of glass.

Nutritional facts <b>Per serving:</b> about

  • Sodium 415 mg
  • Protein 3 g
  • Calories 99.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 22 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 155.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Sassy Gazpacho

Login