Quick Gazpacho
Fresh tomato juice would make this a raw dish.
- 1 clove garlic peeled and mashed
- 1 tablespoon olive oil
- 2 tablespoons lemon or lime juice or 1- 2 TBS vinegar
- 1 red bell pepper cored, seeded and cut into 1/2" pieces
- 1 medium cucumber peeled, seeded and cut into 1/2" pieces
- 2 tomatoes cored and cut into 1/2" pieces
- 8 ounces vegetable juice Kundsen Very Veggie [low carb and low sodium], V-8 or any tomato juice
- 1 pinch sea salt to taste
- 1 red onion finely chopped, optional
- 1 celery stalk cut into 1/4" pieces, optional
- parsley, basil, or cilantro stemmed and roughly chopped, optional
- hot sauce optional
Place the garlic, oil and citrus juice or vinegar in a food processor and pulse to mince the garlic. Add the pepper and cucumber. Pulse to chop. Add the tomatoes and vegetable juice and process just to blend — it should still be a bit chunky. Taste and add salt if needed. Serve in individual bowls. Garnish with red onion, celery and chopped herbs. Serve with hot sauce on the side. (Recipe♦666)
