Gazpacho with Jalapeno and Cilantro
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 cups (or more) tomato juice 8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces 1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)
1 red bell pepper, cut into 1/4-inch pieces (about 1 cup) 1 medium onion, chopped 1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley 3 tablespoon fresh lemon juice 1 green onion, minced
1-1/2 teaspoons minced seeded jalapeno chili 2 garlic cloves, minced



1 Combine 1 cup tomato juice, half of tomatoes, half of cucumber and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeno and garlic. Transfer 1 cup mixture to blender. Add 2-1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. Serve cold.

Back