Carrot juice is the surprise ingredient in this gazpacho. It lends a bright color, a slightly sweet note, and a good amount of beta carotene. Serving suggestion: To go with this soup, make one of the flavored tortilla chips from the Homemade Chips Recipe Creator.
Timing alert: You could actually have this soup at room temperature, but it’s especially refreshing chilled, which involves a couple of hours in the refrigerator.
- 1 large cucumber, peeled and seeded
- 3 large tomatoes, quartered
- 2 green bell peppers, cut into large pieces
- 1 medium onion, cut into chunks
- 1 jarred or canned jalapeño pepper
- 2 cloves garlic, peeled
- 1¼ cups carrot juice
- 3 tablespoons red wine vinegar
- ¾ teaspoon salt
1. Cut the cucumber into large chunks.
2. In a food processor, combine the cucumber, tomatoes, bell peppers, onion, jalapeño, garlic, carrot juice, vinegar, and salt, and pulse until chunky but well combined, about 30 seconds.
3. Transfer the gazpacho to a large bowl. Cover and refrigerate for at least 2 hours or until well chilled.
Makes 4 servings.
Nutrition per serving: 80 calories, 1g total fat (0g saturated), 0mg cholesterol, 3g dietary fiber, 18g carbohydrate, 3g protein, 490mg sodium.
A good source of: beta carotene, fiber, potassium, thiamin, vitamin B6, vitamin C.