Savory gaspacho

Yield: 1 Servings

Measure Ingredient
8 \N Tomatoes
1 \N Cucumber
1 \N Red onion
1 \N Bell pepper
2 \N Celery stalks
5 \N Jalapeno peppers; seeded
4 cups Tomato juice
3 tablespoons Fresh lime juice
2 tablespoons Red wine vinegar
1½ teaspoon Salt


Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled.

Serve topped with a dollop of low-fat, plain yogurt.

Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 15:24:50 -0700 (PDT) From: PatH <phannema@...>

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