Sassy Gazpacho
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 99 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 22 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 415 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 13 |
| vit A | 37 |
| vit C | 155 |
| folate | 34 |
Start with locally-grown tomatoes and stay cool as a cucumber with this selection from the "Easy Cooking" recipes from the September issue.
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 tbsp red wine vinegar
- 1 tsp hot pepper sauce
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
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.
Source : Canadian Living Magazine: September 2005
- Keywords : Appetizers; Soup; Vegetarian; Spanish; Food Processor; Summer; Cucumbers; Tomatoes; Green pepper; Red onions; Jalapeno pepper; Refrigerate/Chill; Make-Ahead;
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