Sassy Gazpacho
Start with locally-grown tomatoes and stay cool as a cucumber with this selection from the "Easy Cooking" recipes from the September issue.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 99 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | trace |
| 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% |
Suggested Recipes
-
1 english cucumber, about 12 inches (30 cm) long
4 tomatoes, quartered
Half sweet green pepper, coarsely chopped
Half red onion, cut_into wedges
2-1/2 cups (625 mL) low-sodium vegetable cocktail
1 jalape?epper, seeded and minced
2 cloves garlic, minced
2 tbsp (25 mL) red_wine_vinegar
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) each salt and 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
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