Gazpacho

Leslie's Featured Recipes, Soups.
This cold Spanish-style tomato soup is loaded with vitamin C. It's meant for those warm summer days when local tomatoes are readily available. This soup gets better the longer it sits, so if you have time, make it the day before you plan to serve it.

Gazpacho

Ingredients

Quantity Ingredients
4 cups / 1 litre chopped tomato
2 cups / 500 ml diced cucumber
1 cup / 250 ml chopped red onion
2 cups / 500 ml chopped red bell pepper
1 tbsp / 15 ml freshly squeezed llme juice
1 tbsp / 15 ml extra virgin olive oil
3 cloves garlic, crushed
3 tbsp / 50 ml red wine vinegar
1 tbsp / 15 ml finely chopped jalapeno pepper, or to taste
1/2 tsp / 2 ml coarse sea salt, or to taste
freshly ground black pepper to taste

Directions

In a large mixing bowl, combine all ingredients. Remove and reserve about 2 cups (500 ml) of mixture.

Purée ingredients in bowl with a hand blender until smooth. Add reserved solid ingredients; stir to combine. Serve chilled.

Serves 4.

Per 1.5 cup (375 ml) serving: 137 cal, 4 g pro, 5 g total fat (1 g saturated fat), 25 g carb, 5 g fibre, 0 mg chol, 325 mg sodium

Source: Leslie Beck's Healthy Kitchen