Gazpacho

The best of the Mediterranean in an easy and refreshing recipe—from a Clubmember’s personal collection to yours.

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Ingredients

1. 2 medium tomatoes
2. 1 medium cucumber
3. 1 medium white onion
4. 1 small red, yellow or green sweet pepper
5. 1½ cups pure tomato juice or 2 large red ripe tomatoes
6. 1 Tbsp. / 15 ml olive oil
7. 1 Tbsp. / 15 ml red wine vinegar
8. 1 clove fresh garlic or ½ tsp. / 1½ g granulated/powder
9. ½ tsp. / 1 g ground black pepper
10. ¼ tsp. / 1½ g salt or substitute

Directions

1. Dice medium tomatoes, cucumber, onion, and sweet pepper.
2. Purée large tomatoes or pour tomato juice in a blender
3. Add olive oil, red wine vinegar, garlic, salt and pepper.
4. Pour out ¼ cup / 60 ml of the mixture, and set aside for garnish.
5. Add diced vegetables to blender, and use chop setting for 30-60 seconds.
6. Pour into glass bowl with lid.
7. Chill for 4 hours before serving.

• Serving Size: 1 cup / 240 ml
• Exchanges per Serving: 2 Veg

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