Sunday, August 22, 2010

Heirloom Tomato Gazpacho

This is a great recipe for you to use with your farmer's market tomatoes...
Serves:8 (10 cups)
2 lbs ripe heirloom tomatoes, cores and cut intp 1/4" dice (5 cups)
1 English seedless cucumber, peeled and cut into 1/4"dice
1 small vidalia or other sweet onion, peeled and diced
2 yellow bell peppers, seeded and cut into 1/4"dice
2 cloves of garlic, minced
2 tsp sea salt
1 1/2 tsp fresh ground black pepper
1/3 cup best quality Spanish sherry vinegar
5-6 cups Knudsen's Low Sodium Very Veggie Juice,chilled
2 tsp Cholula hot sauce
1/4 cup extra virgin olive oil

1. Combine tomatoes, cucumber, onion and bell peppers and garlic in a non-reactive bowl.
2. Stir in salt and pepper, vinegar and veggie juice and hot sauce. Cover and chill for 3-4 hours (or up to 24 hours).
3. Just before serving stir in olive oil.

Per serving:
142 calories, 7.5 g of fat (1g saturated), 3g protein, 17.5 g carb, 3 g fiber and 425.5 mg sodium

Taken from Natural Health Magazine, July/August 2010

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