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Gazpacho by Katie Lee Biegel

2
Points®
Total Time
2 hr 15 min
Prep
15 min
Serves
8
Difficulty
Easy

Ingredients

Tomato

2 pound(s), ripe, cut into chunks

Cucumber

1 medium, seeds removed and cut into chunks

Red bell pepper

1 medium, cut into chunks

Red onion

¼ medium, chopped

Jalapeño pepper

1 small, seeds and membrane removed

Garlic

1 clove(s)

Tomato juice

1 cup(s)

Table salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Red wine vinegar

⅓ cup(s)

Extra virgin olive oil

¼ cup(s)

Instructions

  1. In a food processor, combine tomatoes, cucumber, pepper, onion, jalapeno, and garlic. Pulse until finely chopped. With the motor running, add tomato juice and process to desired consistency. Season with salt and pepper. With the motor running, drizzle in vinegar and oil. Refrigerate for 2-3 hours, and up to overnight, before serving. Serve with a dollop of plain nonfat Greek yogurt, if desired.
  2. Serving size: 1 cup

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