Veggies | Gazpacho

Posted on January 20, 2011

Yield: 2 servings

 

Ingredients

1/4 onion

1/3 cucumber, peeled and seeded

1/4 green pepper

1 clove garlic, minced

1 teaspoon fresh cilantro, finely chopped

1 1/2 cups canned plum tomatoes, drained

6 oz tomato juice or vegetable juice

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

juice of 1/2 a lemon

kosher sea salt, to taste

freshly ground pepper, to taste

dash of Tabasco sauce

4 celery stalks, for serving, optional

 

Method

Place all ingredients except celery into a Vita-Mix and blend until smooth. Chill and serve with celery stalks.

 

(Recipe by Brenda.)