Veggies | Gazpacho
Posted on January 20, 2011
Yield: 2 servings
Ingredients
1/4 onion
1/3 cucumber, peeled and seeded
1/4 green pepper
1 clove garlic, minced
1 teaspoon fresh cilantro, finely chopped
1 1/2 cups canned plum tomatoes, drained
6 oz tomato juice or vegetable juice
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
juice of 1/2 a lemon
kosher sea salt, to taste
freshly ground pepper, to taste
dash of Tabasco sauce
4 celery stalks, for serving, optional
Method
Place all ingredients except celery into a Vita-Mix and blend until smooth. Chill and serve with celery stalks.
(Recipe by Brenda.)