Easy Gazpacho
Gazpacho recipe
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
zucchini
|
|
| 1 | each |
green bell peppers
small |
|
| 1 | each |
onions
small |
|
| 1 | each |
cucumbers
|
|
| 1 | each |
tomatoes
large |
|
| 3 | each |
garlic cloves
|
|
| ½ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
chili powder
|
|
| 4 | tablespoons |
olive oil
|
|
| 12 | ounces |
vegetable juice cocktail
or tomato juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
zucchini
|
|
| 1 | each |
green bell peppers
small |
|
| 1 | each |
onions
small |
|
| 1 | each |
cucumbers
|
|
| 1 | each |
tomatoes
large |
|
| 3 | each |
garlic cloves
|
|
| 2.5 | ml |
cumin
|
|
| 1.3 | ml |
chili powder
|
|
| 6E+1 | ml |
olive oil
|
|
| 346.8 | ml/g |
vegetable juice cocktail
or tomato juice |
|
Directions
Finely chop vegetables and garlic, or run through food processor or blender for 10 seconds.
Add vegetables and spices to juice and refrigerate.
