Gazpacho with Jalapeño and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 first-course servings
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 medium onion, chopped
- 2 garlic cloves, minced
- Carbohydrate 10 g(3%)
- Fat 1 g(1%)
- Fiber 2 g(8%)
- Protein 2 g(4%)
- Saturated Fat 0 g(0%)
- Sodium 17 mg(1%)
- Calories 48
Preparation Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.) Serve cold.
Preparation Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.) Serve cold.
