Savory Gaspacho
Yield
4 servingsPrep
25 minCook
0 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
|
|
| 1 | each |
cucumbers
|
|
| 1 | each |
red onion
|
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | each |
celery stalks
|
|
| 5 | each |
jalapeño pepper
seeded |
*
|
| Broth | |||
| 4 | cups |
tomato juice
|
|
| 3 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
|
|
| 1 | each |
cucumbers
|
|
| 1 | each |
red onion
|
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | each |
celery stalks
|
|
| 5 | each |
jalapeño pepper
seeded |
*
|
| Broth | |||
| 946 | ml |
tomato juice
|
|
| 45 | ml |
lime juice
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 7.5 | ml |
salt
|
|
Directions
Cut the vegetables in chunks and pulse in a food processor until finely chopped.
Combine them with the broth ingredients.
Mix, cover and refrigerate until thoroughly chilled.
Serve topped with a dollop of low-fat, plain yogurt.
