Quick Gazpacho

Ingredients

• 1 large garlic clove, peeled
• 12 basil leaves
• 4 ripe tomatoes, cut in chunks
• 1 cucumber, peeled and cut in chunks
• 1 green pepper, seeded and cut in chunks
• 1 medium onion, peeled and cut in chunks
• ¼ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• Salt and pepper to taste
• 6 to 8 ice cubes
• 12 cherry tomatoes, sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    192 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 138 milligrams sodium

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

Preparation

1. With a food processor running, drop the garlic in through the feed tube to mince it. Then drop in the basil leaves to mince them. Turn the machine off, add the tomatoes to the container, then process until the tomatoes are smoothly pureed.
2. Add the cucumber, green pepper and onion pieces and process until the vegetables are very finely chopped. Transfer the soup to a large bowl.
3. Stir in the oil and vinegar and season to taste with salt and pepper. Stir in the ice cubes to cool the soup and float cherry tomato slices on top. Serve at once or refrigerate until ready to use.

15 minutes