Recipe: Gazpacho (food processor)

GAZPACHO

"The perfect summer cooler, gazpacho is packed with lush summer produce: cucumbers, tomatoes and bell peppers make it light, invigorating and yet substantial. Refrigerate gazpacho in small containers for a great between-meal snack or combine two portions for a heartier lunch."



2 small English cucumbers, diced
2 beefsteak or other large tomatoes, cored and diced
1 small red onion, coarsely chopped
2 garlic cloves, minced
2 red bell peppers, cored, seeded and coarsely chopped
1 tablespoon sherry or red wine vinegar
3 1⁄2 cups low-sodium tomato or V8 juice
1 cup water
1⁄3 cup chopped fresh dill, cilantro or basil leaves (optional, for garnish)
1⁄4 cup feta cheese, crumbled (for garnish)

Place the cucumbers, tomatoes, onion, garlic and peppers in a bowl and toss to combine. Remove half the mixture and place in the bowl of a food processor fitted with a steel blade and pulse 2 to 3 times until chopped and combined.

Return to the bowl. Add the vinegar, tomato juice and 1 cup water and stir to combine. Cover and refrigerate for at least 2 hours and up to overnight.

Serve garnished with fresh herbs, if desired, and feta.

Serves 5, about 2 cups per serving

Nutrition Facts Per Serving: Calories: Calories: 103; Calories from Fat: 19; Fat: 2.1g; Saturated Fat: 1.2g; Cholesterol: 7mg; Sodium: 110mg; Carbohydrates: 19.4g; Dietary Fiber: 3.4g; Protein: 4.5g

Source: 100-Calorie Snack Cookbook by Sally Sampson