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Gazpacho

Active Time: 25 minutes
Total Time: 25 minutes plus chilling
Serves: 6


3 garlic cloves
4 medium tomatoes (about 1-1/2 pounds), cut in half
1 English cucumber, cut into large chunks
1 poblano chile pepper or green bell pepper, cut into large pieces
1 red bell pepper, cut into large pieces
1/2 large onion, cut into large pieces
1 medium carrot, cut into 1-inch slices
1 celery rib, cut into 1-inch pieces
1/2 cup packed fresh Italian flat-leaf parsley leaves
1 small lemon
3 tablespoons California Olive Ranch® extra virgin olive oil
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon Schnucks ground cayenne pepper

1. In blender or bowl of food processor with knife blade attached, pulse garlic until finely chopped; add tomatoes and purée 1 minute or until smooth. Pour into bowl or large pitcher.

2. In same blender, pulse cucumber, poblano pepper and red bell pepper until blended; scrape sides of blender with rubber spatula. Purée vegetables 1 to 2 minutes or until smooth. Pour into bowl with tomatoes. Repeat with onion, carrot, celery and parsley, reserving a few parsley leaves for garnish.

3. From lemon, squeeze 2 tablespoons juice. Into bowl with puréed vegetables, with whisk, stir in oil, Worcestershire sauce, salt, pepper, cayenne and lemon juice until well combined. Refrigerate at least 12 hours to up to overnight. Makes about 7 cups.

Each serving: about 130 calories, 8 g total fat (1 g saturated), 0 mg cholesterol, 410 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g sugars, 3 g protein

Cook’s Wisdom
Reduce blending time for a chunkier texture.