Gazpacho

By KatKD

Ingredients

• 2-14.5 oz cans petite diced tomatoes
• 1 medium sweet onion, medium dice
• ½ hot house cucumber, medium dice
• 1 medium bell pepper or 2 halves of different colors, medium dice
• 1 ripe avocado, diced - optional
• 2-3 cloves garlic or 2-3 generous slices elephant garlic
• ½ bunch of cilantro - leaves
• 3-4 basil leaves, optional
• 1 t salt
• ¼ t pepper
• ½ t sugar
• 4 T red wine vinegar
• 2 T olive oil
• Squeeze of lime - optional

Preparation

Step 1

Drain the tomatoes, reserving the liquid. Combine all veggies in a bowl.

Whirl garlic, cilantro leaves, and basil leaves in a small food processor/chopper with the reserved tomato juice. Pour over veggies.

Add the remaining ingredients and gently combine. Refrigerate.

Serve lite sour cream on the side.


Equipment: mini-processor

Good/bad: avocado – high in fat, but it’s “good” fat