Yellow Gazpacho/Virgin Bloody Mary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 small clove garlic, minced |
4 tsp red wine vinegar |
1 1/2 tsp sherry vinegar |
2 tbsp fresh thyme, chopped |
2 tbsp fresh tarragon, chopped |
pinch of cayenne pepper |
1 1/2 lb yellow tomatoes, quartered (use red if yellow not available) |
1/2 tsp salt |
1/8 tsp black pepper |
1 cup cucumber, peeled, seeded and diced |
1 cup red bell pepper, cored, seeded and diced |
2/3 cup chopped red onion |
1/2 tsp celery salt |
1/2 tsp worcestershire sauce |
3 tbsp fresh lemon juice |
1 tbsp coarse salt (optional) |
2 tbsp chopped fresh parsley (optional) |
Directions:
1. Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
2. Nutritional analysis per serving: 59 calories, 0.8 g fat (0.1 g saturated), 12.3 g carbs, 2.6 g protein, 2.7 g fiber Nutritional analysis provided by Self
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