Email to Terry Ward      

Gazpacho with Roasted Peppers

Source of Recipe


Cooking Light-8/02






List of Ingredients



• 3 cups chopped seeded peeled tomato (about 1 1/2 pounds)
  
• 1/3 cup finely chopped red onion
  
• 3 large basil leaves
  
• 1 clove garlic, minced
  
• 1 cup finely chopped peeled cucumber, divided
  
• 1 1/2 cups tomato juice
  
• 1/2 cup finely chopped roasted bell peppers
  
• 2 tablespoons red wine vinegar
  
• 1 teaspoon Worcestershire sauce
  
• 1 teaspoon extra-virgin olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 teaspoons chopped fresh flat-leaf parsley
  






Instructions



1. Combine first 4 ingredient in food processor; add 3/4 cup cucumber. Pulse 5 times or until coarsely chopped.
   
   
2. Combine the pureed tomato mixture, juice, and next 6 ingredients (juice through black pepper); stir well. Cover and refrigerate 3 hours or until chilled.
   
   
3. Sprinkle with 1/4 cup cucumber and parsley.
   
   
4. Yield: 4 servings (serving size: 1 cup). 72 cal, 1.8g fat, 2.5g pro, 14.2g carb, 2.8g fiber, 0mg chol, 1.6mg iron, 651mg sod, 31mg calc.