Iberian Red Gazpacho
This Spanish soup is a great way to cool down and refresh yourself before a meal.
Ingredients
- 1 small yellow onion, quartered
- 1 clove garlic, chopped
- 1 small sweet red or green pepper, cored, seeded, and chopped
- 1/2 medium-size cucumber, peeled, halved, seeded, and sliced thin
- 2 medium-size ripe tomatoes, peeled, cored, seeded, and shopped
- 1 1/2 cups low-sodium chicken broth
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/8 tsp cayenne pepper
- 1/8 tsp hot red pepper sauce
- 1 small sweet red or green pepper, cored, seeded, and chopped (vegetable garnish)
- 2 green onions, including tops, sliced thin (vegetable garnish)
- 1 ripe tomato, cored, seeded, and chopped (vegetable garnish)
- 1/2 meduim -size cucumber, peeled halved, seeded, and chopped (vegetable garnish)
- 1/4 cup minced parsley (vegetable garnish)
Instructions
- Place all the soup ingredients in an electric blender or food processor and whirl for 30 seconds or until smooth. Pur into a large bowl, cover loosely, and chill in the refrigerator at least 1 hour.
- Before serving, add all the vegetable garnishes to the gazpacho, then ladle into 4 chilled bowls.
Nutrition
Serving: 1servingCalories: 83kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 39mgFiber: 2g
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