To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

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Published in: on July 20, 2016 at 3:32 pm  Leave a Comment  

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