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Great fiery gazpacho

2

  • Prep Time20 mins
  • Total Time20 mins
  • Makes5 cups (1.25 L)
*PLUS Refrigeration Time: 120 minutes

Ingredients

  • 6 large very ripe tomatoes

  • 1/2 English cucumber, peeled

  • 1 red bell pepper

  • 1 to 2 jalapenos, seeded

  • 1/2 cup coarsely chopped sweet onion

  • 1 tbsp olive oil

  • 2 tbsp red or white wine vinegar

  • 1 garlic clove, minced

  • 1/2 tsp salt

  • 1/2 tsp celery salt

  • 1/2 tsp dried oregano leaves

  • 1/4 tsp Tabasco sauce

  • 1/4 tsp Worcestershire sauce

  • 4 large fresh basil leaves, or 1/2 tsp dried basil

Instructions

  • Cut tomatoes and cucumber into chunks. Coarsely chop peppers and sweet onions. Place in a food processor along with remaining ingredients. Then whirl until vegetables are puréed. Refrigerate for at least 2 hours before serving.


Nutrition (per serving)

Calories 44, Protein 1.3g, Carbohydrates 7.1g, Fat 1.8g, Fibre 1.7g, Sodium 186mg.

Enjoy this chilled no-cook soup--it's one of our most requested recipes. Omit the jalapeños, if you like.

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