Carrot juice is the surprise ingredient in this gazpacho. It lends a bright color, a slightly sweet note, and a good amount of beta carotene. Timing alert: You could serve this soup at room temperature, but it’s especially refreshing when chilled, which involves a couple of hours in the refrigerator.
- 1 large cucumber, peeled and seeded
- 3 large tomatoes, quartered
- 2 green bell peppers, cut into large pieces
- 1 medium onion, cut into chunks
- 1 jarred or canned jalapeño pepper
- 2 cloves garlic, peeled
- 1¼ cups carrot juice
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- Cut the cucumber into large chunks.
- In a food processor, combine the cucumber, tomatoes, bell peppers, onion, jalapeño, garlic, carrot juice, vinegar, and salt, and pulse until chunky but well combined, about 30 seconds.
- Transfer the gazpacho to a large bowl. Cover and refrigerate for at least 2 hours or until well chilled.
Makes 4 servings; per serving: 80 calories, <1g total fat (0g saturated), 0mg cholesterol, 3g dietary fiber, 18g carbohydrate, 3g protein, 345mg sodium.
From The Wellness Kitchen
