Blender Gazpacho
Blender Gazpacho recipe
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
green bell peppers
|
|
| 3 | each |
tomatoes
|
|
| 1 ½ | each |
cucumbers
or medium zucchini |
|
| ½ | cup |
vegetable stock
cold, or water |
|
| 3 | tablespoons |
rice vinegar
|
|
| ½ | teaspoon |
hot chili peppers
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
liquid aminos
** |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
green bell peppers
|
|
| 3 | each |
tomatoes
|
|
| 1.5 | each |
cucumbers
or medium zucchini |
|
| 118 | ml |
vegetable stock
cold, or water |
|
| 45 | ml |
rice vinegar
|
|
| 2.5 | ml |
hot chili peppers
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
liquid aminos
** |
* |
Directions
(**this unfermented soy product, a salt replacer, is available in health food stores)
Slice or quarter vegetables, setting aside half a cucumber or zucchini for garnish.
Put into blender and blend 3 seconds or until cucumber is shredded.
Mix all ingredients in a bowl and refrigerate until serving time.
Finely chop one-half cucumber or zucchini for garnish.
Makes 6 as a side dish or 4 as a main dish.
