Gazpacho

Ingredients

• 1 cucumber, peeled, seeded and diced
• 2 red bell peppers, cored, seeded and diced
• 3 ripe beefsteak tomatoes, diced
• 1 small red onion, diced
• 3 garlic cloves, chopped
• 2 jalapenos, minced
• ¼ cup sherry vinegar
• ¾ cup extra virgin olive oil
• Salt and cayenne pepper to taste
• Tomato juice, if necessary
• Whipped cream for garnish
• Finely chopped mint for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    279 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 394 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos, vinegar and olive oil. Marinate in the refrigerator for 6 to 8 hours.
2. Place mixture in a blender, puree, then strain. Add salt and pepper and, if mixture is too thick, some chilled tomato juice. Garnish with whipped cream with chopped mint folded in.

20 minutes