Recipes

Quick Classic Gazpacho

Written on January 01, 2005

Classic gazpacho blends tomatoes, onions, peppers, cucumbers and herbs.
It's soothing on simmering days. Try pineapple, watermelon or mango
gazpacho this summer.

2 heaping cups diced fresh tomatoes
1/2 cup water
2 Tbs. extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice (about 2 cups)
1 small yellow bell pepper, seeded and cut into 1/4-inch dice (about 3/4 cup)
1 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
2 Tbs. sherry vinegar
2 Tbs. chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Process 1/2 cups of tomatoes, along with the water and oil, in a blender or
food processor until pureed. Transfer to a medium bowl, along with
remaining ingredients. Season with salt and pepper to taste. Refrigerate
until ready to serve. (Can be made several hours before serving.)

Makes 6 servings.

Nutritional information per serving:
85 calories, 2g protein, 10g carbohydrates, 5g fat (trace saturated), 2g
fiber, 227 mg sodium

*Pineapple Gazpacho
Substitute 2 heaping cups of fresh pineapple in 1/4-inch dice and 2 cups
of pineapple juice for the tomatoes and water. Use a red bell pepper
instead of yellow. Substitute 3 Tbs. of fresh lime juice for the 2 Tbs. of
vinegar.

*Watermelon Gazpacho
Substitute 2 heaping cups of 1/4-inch-diced watermelon and 2 cups of
orange juice for the tomatoes and water. Use 3 Tbs. of fresh lime juice
instead of the 2 Tbs. of vinegar.

*Mango Gazpacho
Substitute 2 heaping cups of 1/4-inch-diced fresh mangoes and 2 cups of
orange juice for the tomatoes and water. Use a red bell pepper instead of
yellow. Substitute 3 Tbs. of fresh lime juice for the 2 Tbs. of vinegar.