Best-Ever Gazpacho - 2 Ww Points |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth. Ingredients:
2 tomatoes, ripe, coarsely chopped |
1 green bell pepper, seeded and coarsely chopped |
1/4 seedless cucumber, cut into chunks |
1 small red onion, coarsely chopped |
2 slices bread, rustic, torn into pieces (about 1 cup) |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 cups tomato juice |
1 (14 1/2 ounce) can vegetable broth |
1/4 cup fresh lemon juice |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge.
2. Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree.
3. Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.
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