Gazpacho Recipe

Today, I'm letting you in on a family secret... our homemade Gazpacho recipe.

I've said it before, but my mom is a great cook, and someone who I credit almost completely for my cooking knowledge. This recipe is one that I grew up with and helped perfect throughout the years. It's one of our family's favorites for the summertime, and a new favorite of mine since it's low in calories and fat (only 2 or 3 points on Weight Watchers new or old!!). It's also a great way to get nutrients from summer vegetables, and it's even better the next day making it great for leftovers.

A fair warning though, once you try this recipe, you won't be satisfied with gazpacho ordered at a restaurant. 

INGREDIENTS

6  medium juicy vine-ripened tomatoes, peeled, seeded and chopped.

1 medium Vidalia onion, peeled and diced 

1 medium green pepper, seeded and chopped

1 large cucumber, peeled, seeded and chopped

3 small garlic cloves, minced

1 teas. chopped parsley

1 teas salt

1/2 teas freshly ground pepper

1/4 teas Tabasco sauce

Juice of one lemon

2 tbs olive oil

1 tbs tarragon vinegar or unflavored (white wine, apple cider) vinegar and dried tarragon

1 11.5 oz V8 juice

Servings: 6

NUTRITIONAL INFO

Calories: 101.8

Fat: 5.2 g

Carbs: 13.7 g

Fiber: 2.7 g

Protein: 2.4 g

Old Points: 2

Points Plus: 3

STEPS

First, wash and pat dry all of your veggies. The next step is to peel your tomatoes. 

There is actually a relatively easy way to do this and all you need is some boiling water, an ice bowl and a knife. I tried my first instavideo the other day to show you how it's done.

Once the water is boiling, drop each tomato in one at a time in the boiling water for 15-30 seconds. Then, plunge the tomato in the ice water for 1-2 minutes. Repeat for each tomato. Once out of the ice water, use a knife to start the peel, and remove the skin easily with your hands.

Once tomatoes are peeled, seed and chop and add into your food processor. Next, add the chopped onion, and green peppers. Peel and de-seed the cucumber. The easiest way to do this is to cut the cucumber lengthwise and use a spoon to scoop the seeds out. Chop the seeded cucumber and add to the processor. Continue adding minced garlic, parsley, salt, pepper, Tobasco sauce, olive oil, tarragon vinegar and V8 juice.

Pulse the food processor 3-5 times for a course and crispy texture like the below. 

This recipe is best when it sits overnight. So, I'd recommend moving it to a container and refrigerating it to serve the next day. Serve with a dollop of sour cream and enjoy.

GAZPACHO COOKWARE

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