Monday Message - Recipe of the Week

Gazpacho

Recipe By: Gold Ewalt MS RD      

Gazpacho is a traditional Spanish cold soup that is a perfect way to use fresh summer vegetables. No stove or cooktop required! Here is a northerner's version of this traditional Spanish cold soup that is very popular in Florida and a perfect way to use fresh summer vegetables anywhere.

Ingredients

• 3 large tomatoes, coarsely chopped
• 1 green bell pepper, seeded and chopped
• 1 cucumber, chopped
• 1 ripe avocado, peeled, seeded and coarsely chopped
• 1/2 medium-size red onion, coarsely chopped
• 1/4 cup chopped Kalamata olives, about 4 to 6 olives)
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil, or 2 teaspoons dried
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce
• 1 46-ounce can reduced-sodium tomato juice
• 1/4 to 1/2 teaspoon freshly ground black pepper
• croutons or breadsticks

Directions

Combine all the ingredients in a large bowl, stirring well. Cover and refrigerate at least 2 hours before serving. Serve with croutons.

Cooking Tip

Substitute an equal volume of vegetable juice (regular or spicy) for the tomato juice.

Nutrition Facts