GAZPACHO
CHEF’S BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in blender jar. Cover and blend at Medium 10 to 15 seconds, or until finely chopped.
Pour into large bowl. Stir in vegetable juice, salt, black pepper, and a few drops of hot pepper sauce, if desired. Refrigerate 6 to 8 hours, or until well chilled.
BAR BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in blender jar. Cover and blend at Pulse 3 times, 5 to 8 seconds each time. Blend at On for about 10 seconds, or until finely chopped. Continue with Chef’s Blender directions.
Yield: 7 servings (1 cup per serving).
Per Serving: About 90 cal, 2 g pro, 9 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 600 mg sod.
2cans (141⁄2 oz. each) peeled tomatoes
1medium cucumber, peeled, seeded, and cut into chunks
1small onion, peeled and cut into chunks
1small green pepper, seeded and cut into chunks
1⁄4 | cup loosely packed fresh |
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| parsley, stems removed | ECIPESR | |
1 | clove garlic | ||
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3 | tablespoons olive oil | LENDERB | |
11⁄2 | cups | ||
3 | tablespoons red wine vinegar |
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| cocktail |
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3⁄4 | teaspoon salt |
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1⁄8 | teaspoon black pepper |
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| Hot pepper sauce, if desired |
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