Chilled California Garden Gazpacho
In addition to being tasty and nutritious, this recipe created by Vicki Sebastiani is low in fat and calories.
1 large cucumber, peeled, seeded and diced
1 large red onion, peeled and diced
1 large red bell pepper, cored, seeded and diced
1 large zucchini, diced
6 large tomatoes, peeled, seeded and diced (about 6 cups)
1/4 cup white wine
2 cups tomato juice
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1 large clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
Dash Tabasco sauce
Garnish:
1/2 cup sour cream
1/2 cup minced fresh chives
1/2 cup croutons, preferably homemade
Set aside 1/2 cup each of the chopped cucumber, red onion, red pepper and zucchini. In a blender or food processor combine the rest of the vegetables with the remaining ingredients. Puree slightly, so vegetables are left a little chunky.
Combine soup with the reserved vegetables, cover tightly with plastic wrap and chill 2 to 3 hours. To serve, top with a dollop of sour cream, a sprinkle of minced chives and several croutons.
Makes 8 cups.
Recipe courtesy of Viansa Winery.
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