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gazpacho

Serves: 2
Total Calories: 143
Yield: 3 cups

Ingredients

4 tomatoes, chopped
1/4 red bell pepper, chopped
1/4 cucumber, peeled, seeded, and chopped
1/2 stalk celery, chopped
1 green onion, chopped
3 tablespoons chopped fresh parsley
1 small radish, sliced (optional)
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
dash ground pepper

Directions:

Equipment:
cutting board
chef’s knife, 8-inch
serrated knife, 5-inch
peeler
spoon
measuring spoons
citrus juicer or reamer
blender
rubber spatula

Put all the ingredients in a blender and process on medium speed until blended but still a little chunky. Stored in a sealed container in the refrigerator, Gazpacho will keep for 2 days.

Nutritional Facts:

Serves: 2
Total Calories: 143
Calories from Fat: 30

This gazpacho recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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