Kettle River Gazpacho
Kettle River Gazpacho recipe
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
peeled, seeded and coarsely chopped |
|
| 1 | each |
green bell peppers
half of, seeded and diced |
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | small |
onions
finely sliced |
|
| 1 | each |
cucumbers
peeled and chopped |
|
| 4 | tablespoons |
mixed herbs
fresh, chopped |
* |
| 2 | tablespoons | olive oil |
|
| 10 | tablespoons | chili sauce |
|
| 2 | tablespoons | lemon juice |
|
| ½ | cup | tomato juice |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Mix all the ingredients together.
Heat gently over medium heat.
Serve with hot crusty bread.
Can be served chilled or at room temperature.
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