Fruity Gazpacho
Yield
4 servingsPrep
10 minCook
0 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
tomatoes
skinned |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | pint |
vegetable stock
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | small |
onions
finely chopped |
|
| 4 | inch piece |
cucumbers
chopped |
*
|
| 1 | each |
sweet yellow bell peppers
julienne |
|
| 2 | each |
peaches
thinly sliced |
|
| 1 | each |
apples
thinly sliced |
|
| 4 | tablespoons |
blackberries
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
tomatoes
skinned |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
vegetable stock
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | small |
onions
finely chopped |
|
| 4 | inch piece |
cucumbers
chopped |
*
|
| 1 | each |
sweet yellow bell peppers
julienne |
|
| 2 | each |
peaches
thinly sliced |
|
| 1 | each |
apples
thinly sliced |
|
| 6E+1 | ml |
blackberries
|
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
Blend the tomatoes and lemon juice until smooth.
Stir in the stock and season with salt and pepper.
Stir in the remaining vegetables and fruits.
Cover and chill for at least 1 hour to allow the flavours to blend.
Just before serving, stir in the parsley.
Serve with oatcakes.
