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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 16 |
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An attempt to create a Lean and Green Gazpacho recipe for my MediFast diet plan, this recipe is scaled for three vegetable servings in the Green portion of the meal. Cooking time includes the 2 hours of chilling time for the flavors to meld a bit. Ingredients:
1/2 cup tomato, seeded and diced |
1/2 cup tomato puree |
1/8 cup chili pepper, seeded and diced (anaheim or serrano) |
1/4 cup cucumber, peeled, seeded, and diced |
1/8 cup onion, peeled and diced (red or green) |
1/2 teaspoon garlic (finely chopped or minced) |
1 tablespoon vinegar, red wine |
1 teaspoon olive oil |
1/2 teaspoon hot sauce (more or less to taste) |
1/8 teaspoon basil |
1/8 teaspoon dill weed |
1/8 teaspoon ground pepper |
Directions:
1. Combine all ingredients in a food processor and blend.
2. Pour into a container with a lid and store in the refrigerator for at least two hours to allow flavors to meld.
3. Serve very cold. A small dollop of fat-free sour cream is a nice touch if your diet allows it.
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