GAZPACHO

By Clarabell

48 calories per 3/4c

Ingredients

• 1/2 c coarsely chopped red pepper
• 1/2 c coarsely chopped yellow pepper
• 1/2 c coarsely chopped onion
• 1/2 c coarsely chopped peeled cucumber
• 1/4 c coarsely chopped peeled carrot
• 2 T scallions
• 1 c chopped drained canned whole plum tomatoes
• 1/4 c cilantro
• 2 1/2 c tomato sauce
• 2 c vegetable broth
• 1/3 c red wine vinegar
• 1/4 t pepper

Preparation

Step 1

In a food processor, pulse peppers, onion, carrots, and scallions until finely chopped. Add plum tomatoes and cilantro. Pulse once or twice, just until tomatoes are chopped. Transfer to a serving bowl and stir in tomato sauce, vegetable broth, vinegar, and pepper.

Refrigerate in an airtight container 4 hours or overnight. Just before serving, season with more pepper and drizzle with vinegar to taste.