Cold Gazpacho
Cold Gazpacho recipe
Yield
4 servingsPrep
20 minCook
0 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
diced |
|
| 4 | each |
tomatoes
diced |
|
| 1 | each |
onions
diced |
|
| 3 | each |
garlic cloves
minced |
|
| 3 | cups |
water
|
|
| ¼ | cup |
wine
|
*
|
| 3 | teaspoons |
lemon juice
|
|
| 1 | each |
scallions, spring or green onions
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
diced |
|
| 4 | each |
tomatoes
diced |
|
| 1 | each |
onions
diced |
|
| 3 | each |
garlic cloves
minced |
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
wine
|
*
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
scallions, spring or green onions
finely diced |
|
Directions
Purée all ingredients, except scallion, in blender.
Add a little more water if too spicy.
Strain, discarding any vegetable pieces that did not purée fully.
Chill overnight.
Serve in chilled glasses or bowls with diced scallion floating on top.
