Gazpacho - Cornell Cooperative Extension

Yield: 6 servings
Serving size: 1 cup
4 cups tomato juice (For less sodium, use low-sodium tomato juice)
½ medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
½ teaspoon Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
¼ teaspoon black pepper
2 tablespoon olive oil
1 large tomato, finely diced
2 tablespoons minced chives or scallion tops
1 lemon, cut into 6 wedges
1. Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and
lemon wedges into the blender.
2. Purée.
3. Slowly add the remaining 2 cups of tomato juice to puréed mixture. Add diced
tomato. Chill.
4. Serve icy cold in individual bowls garnished with minced chives and lemon wedges.
Nutrition Facts: Calories: 87; Total fat: 5 g; Saturated fat: less than 1 g ; Cholesterol: 0
mg; Sodium: 593 mg
Source: A Healthier You, Centers for Disease Control and Prevention
Cornell Cooperative Extension in Fulton & Montgomery Counties
provides equal program and employment opportunities.