Cucumber Gazpacho

Course : Gazpacho
Serves: 12
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Ingredients:

3 Pounds Fresh Tomatoes -- Peeled And Seeded
24 Ounces Tomato Juice
4 Ounces Balsamic Vinegar
5 Tablespoons Tomato Paste
2 medium Serrano Peppers
1 Dash Tabasco Sauce
1/4 Teaspoon Worcestershire Sauce
1 Tablespoon Sugar -- Or To Taste
1 Teaspoon Salt
2 Teaspoons Cumin
1/2 Teaspoon Pepper
2 Tablespoons Lime Juice
2 Cups Water
1 medium red bell pepper -- Peeled And Seeded
1 medium green bell pepper -- Peeled And Seeded
1 medium Yellow Bell Pepper -- Peeled And Seeded
2 Cups Scallions Thinly Sliced
2 Cups Cucumbers -- In 1/4 inch Slices
2 Cups Jicama -- In 1/4 inch Slices
1 cup Zucchini -- In 1/4 inch Slices
1 cup Yellow Squash -- In 1/4 inch Slices
4 medium Tomatoes -- Seeded And Chopped
2 Tablespoons Cilantro -- Chopped
 

Preparation / Directions:

Cut the peppers into 1/4" pieces. Puree the first 13 ingredients (3 pounds tomatoes through 2 cups water) in a blender. Strain and chill the mixture. When chilled, stir in all of the remaining ingredients. Serve chilled. Will keep well in refrigerator for up to 3 days.

 

Nutritional Information:

81 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 458mg Sodium


4 Kitchen's say:
  (2 1/4 1/2 Stars!)
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