Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4127/
Ten Minute Gazpacho
Served cold, this soup is quick to fix and very healthy!
Yield: Serves 4
Ingredients
| 2 |
cups |
tomato juice
|
|
|
| 2 |
|
garlic cloves, chopped
|
|
|
| 2 |
teaspoons |
olive oil
|
|
|
| 2 |
tablespoons |
bread crumbs
|
|
|
| 1/2 |
tablespoon |
white wine vinegar
|
|
|
|
|
salt to taste
|
|
|
|
|
pepper to taste
|
|
|
| 1/4 |
cup |
seeded and diced cucumber
|
|
|
| 1/4 |
cup |
finely diced green bell pepper
|
|
|
| 1 |
|
plum tomato, seeded and finely diced
|
|
|
| 1/4 |
cup |
red onion, finely diced
|
|
|
| 1/4 |
cup |
zucchini, finely diced (optional)
|
|
|
| 1 |
|
hard boiled egg white, finely chopped (optional)
|
|
|
Directions:
Place the tomato juice, garlic and olive oil in a blender and process until the garlic is pureed. Add the bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, from 2 hours to overnight.
When ready to serve, check the seasoning and adjust if necessary. Divide the soup among 4 serving bowls. Add 1 tablespoon each of the diced cucumber, pepper, tomato and onion, plus the zucchini and egg white if desired. (Or instead, add the diced vegetables to the juice mixture before serving.)
Source: American Institute for Cancer Research
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4127/