Spicy Gazpacho
For a easy and delicious accompaniment, make homemade spiced tortilla chips to go with this gazpacho: Combine 3 tablespoons of lemon or lime juice with 2 teaspoons chili powder and brush over two 6-inch flour tortillas. Cut the tortillas into wedges and toast in a 400°F oven for about 10 minutes, or until crisp.
  • 1 large cucumber, peeled and seeded
  • 3 large tomatoes, quartered
  • 2 green bell peppers, cut into large pieces
  • 1 medium onion, cut into chunks
  • 1 pickled jalapeqo pepper
  • 2 cloves garlic, peeled
  • 1-1/4 cups carrot juice
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon salt

1. Cut the cucumber into large chunks.

2. In a food processor, combine the cucumber, tomatoes, bell peppers, onion, jalapeqo, garlic, carrot juice, vinegar, and salt, and pulse until chunky but well combined, about 30 seconds.

3. Transfer the gazpacho to a large bowl. Cover and refrigerate for at least 2 hours or until well chilled.

Nutritional Information
Per serving: 80 calories, .7g total fat (.1g saturated), 0mg cholesterol, 3g dietary fiber (.6g soluble), 18g carbohydrate, 3g protein, 488mg sodium.
Good source of: beta carotene, fiber, potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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