Gazpacho with Herbs and Chiles
Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?"
This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
Soup/Stew
Herb
Pepper
Tomato
No-Cook
Low/No Sugar
Summer
Raw
Bon Appétit
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh cilantro
- 4 cups tomato juice
- 3/4 teaspoon hot pepper sauce
- 1/4 cup champagne vinegar or white wine vinegar
- 1 garlic clove, minced
- Carbohydrate 11 g(4%)
- Fat 1 g(1%)
- Fiber 2 g(8%)
- Protein 2 g(4%)
- Saturated Fat 0 g(0%)
- Sodium 173 mg(7%)
- Calories 51
Preparation Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
Preparation Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
