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Cool and Easy Gazpacho
Ready In: 75 Minutes
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Serves 4
DIRECTIONS
- Place tomatoes with their juice, the bell peppers, cucumbers, onions, vinegars, oil and cilantro in food processor or blender container; cover.
- Process just until blended. (Do not puree. Mixture should still be chunky.) Pour into medium bowl; cover.
- Refrigerate at least 1 hour, or until chilled. Season with salt and pepper to taste, if desired.
- Cook's Tips To roast the bell peppers, place whole red bell peppers on broiler pan (or on preheated barbeque grill). Position about 4 inches from heat. Cook until skin blisters and turns black; turn and repeat until all sider are cooked. Place peppers into a plastic or paper bag; close tightly. Set aside for 15 minutes. Remove peppers. Working over a sink, rub skin off peppers using a paper towel. Peppers will fall apart; discard stems, seeds and skin. If food processor or blender is too small, process ingredients in two batches.
- Nutrition Facts Amount per Serving Calories 136
- % Daily Value* Total fat 11% 7 g Saturated fat 5% 1 g Cholesterol 0% 0 MG Sodium 17% 414 MG Carbohydrate 5% 15 g Dietary fiber 16% 4 g Sugars 1% 10 g Protein 4% 2 g Vitamin A 47% Vitamin C 156% Calcium 6% Iron 3%
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