Spicy Gazpacho
(makes 8 servings)
| 3 | large tomatoes, stemmed and coarsely chopped |
| 1 | large green bell pepper, seeded and coarsely chopped |
| 3/4 | cup (120 g) chopped red onion |
| 1 | large cucumber, seeded and coarsely chopped |
| 1 | jalapeño chile pepper, seeded and coarsely chopped |
| 2 | cloves garlic, peeled and quartered |
| 1 | teaspoon (5 ml) paprika |
| 2 1/2 | cup (600 ml) low-sodium vegetable juice cocktail |
| 2 | tablespoons (30 ml) fresh lemon juice |
| Tabasco or other hot sauce, to taste |
| salt (optional) |
| freshly ground pepper |
| 1 | medium ripe avocado |
- Combine tomatoes, bell pepper, onion, cucumber, chile pepper, garlic, and paprika in the workbowl of a food processor blender. Add about 1/2 cup (120 ml) of the vegetable juice cocktail and pulse until vegetables are finely minced.
- Add remaining juice cocktail and lemon juice. Pulse another 30 seconds.
- Pour into a covered container. Taste and add hot sauce, salt (if using), and pepper to taste. Cover and chill for several hours.
- When ready to serve, seed and peel the avocado. Dice.
- Serve gazpacho in small plastic beverage cups, topping each portion with some of the avocado.
| Per serving: | 86 calories (34% calories from fat), 3 g protein, 4 g total fat (0.7 g saturated fat), 13 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 52 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (3 vegetable), 1 fat |
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