Gazillion Veggies Gazpacho

Soups, Stews & Chili | 30 Minutes or Less | Vegetables

SERVES 8 as side, 4 as main - START TO FINISH: 20 minutes
Recipe Scoop Gazillion Veggies Gazpacho

Gazillion Veggies Gazpacho

1 small sweet onion, such as Vidalia, peeled
1/2 each yellow, orange and red bell pepper, seeded
2 cloves garlic
3 cups reduced-sodium vegetable juice, such as V-8, refrigerated if possible
1 pound very ripe tomatoes
2 small Kirby cucumbers (about 8 ounces)
1/4 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1 teaspoon honey
1/2 teaspoon Tabasco sauce, or more to taste
2 tablespoons panko bread crumbs
Salt and black pepper to taste

1. In a food processor, process the whole onion, half of each bell pepper half (or 1/4 each) and garlic with 1 cup of the vegetable juice. Process on high until vegetables are practically liquid. Pour the mixture into a serving bowl and set aside.
2. Cut the remaining bell pepper quarters into bite-size chunks and add them to the bowl. Core the tomatoes, and cut them into bite-size chunks, adding them to the bowl as you cut. Cut the unpeeled cucumber into bite-size pieces and add them to the bowl.
3. Add the vinegar, oil, Worcestershire, honey, Tabasco and remaining 2 cups of vegetable juice. Stir to mix well.
Sprinkle the breadcrumbs over the bowl and stir to mix well. Season with salt and black pepper to taste and adjust Tabasco levels if desired. Serve at once or refrigerate until ready to serve.

Gazillion Veggies Gazpacho

Approximate Values per main dish Serving: 122 calories, 8 g fat (1 g saturated), 0 mg cholesterol, 3 g protein, 14 g carbohydrates, 3 g dietary fiber, 67 mg sodium

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