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Gazpacho IV (P, TNT)
Source: Self
Yield: more than 2 quarts

1 large or 2 Kirby cucumbers
1 sweet onion
1 large green pepper
1 28 oz. can of tomatoes (low sodium if desired)
1 6 oz. can tomato paste (low sodium)
3 paste cans of water
1-2 cloves of garlic
1-2 tbsp. Worcestershire sauce (more if desired)
lemon juice from 1 lemon
wine or cider vinegar (not balsamic here)--a glug--I never measured)
red pepper flakes or Tabasco sauce to taste, can be omitted if you really want to)
Black pepper to taste

Essentially whap up everything in a food processor.

As mine is not so large, I start with the garlic, onions, and cukes, put them in a huge pitcher.

Then whap the green peppers and seasonings add to the pitcher, then the tomatoes, briefly whapped to keep a bit chunky.

Then the tomato paste with one can of water and then the rest of the water to wash out all the good stuff stuck in the processor.

Serve chilled in bowls or mugs. Wonderful for Shabbat lunch or for a low carbo/calorie snack in the afternoon.

Poster's Notes:
My take on the gazpacho, using tomato paste and water to replace the salty tomato juice.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A