Gazpacho

Ingredients:

2 cups tomatoes -- peeled, seeded, and chopped

1 large garlic clove

1 jalapeño -- halved, seeded

2 tablespoons olive oil

3 tablespoons white wine vinegar

8 tablespoons fresh lime juice

2 cups tomato or vegetable juice

1/4 cup finely-chopped red pepper

1/4 cup finely-chopped green pepper

1/4 cup finely-chopped celery

1/4 cup finely-chopped cucumber

1 tablespoon chopped flat-leaf parsley

1/2 teaspoon paprika

2 teaspoons sea salt

2 teaspoons freshly-ground black pepper

OPTIONAL GARNISHES
Chopped avocado
Chopped scallions
Peeled shrimp
Tabasco sauce

Place tomatoes, garlic and jalapeño in food processor and blend. 

Add oil, vinegar and lime juice. Puree until smooth.

In a large bowl, combine tomato mixture with remaining ingredients.

Cover and refrigerate overnight. 

Add additional salt and pepper to taste.

Serve in short glasses as an appetrizer or in bowls as a first course.  Place condiments in small serving dishes on the table, so guests can garnish as they desire.

This recipe yields 6 servings.

Calories: 82
Carbs: 11g
Protein: 2g
Fat: 5g
ECC = 11g

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