Gazpacho

Recipe Ingredients

2 cups	125g / 4.4oz	Tomatoes - peeled, seeded,
		And chopped
1		Garlic clove (large)
1		Jalapeño - halved, seeded
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	White wine vinegar
8 tablespoons	120ml	Fresh lime juice
2 cups	474ml	Tomato or vegetable juice
1/4 cup	36g / 1.3oz	Finely-chopped red pepper
1/4 cup	36g / 1.3oz	Finely-chopped green pepper
1/4 cup	27g / 1oz	Finely-chopped celery
1/4 cup	36g / 1.3oz	Finely-chopped cucumber
1 tablespoon	15ml	Chopped flat-leaf parsley
1/2 teaspoon	2.5ml	Paprika
2 teaspoons	10ml	Sea salt
2 teaspoons	10ml	Freshly-ground black pepper
		Optional Garnishes
		Chopped avocado
		Chopped scallions
		Peeled shrimp
		Tabasco sauce

Recipe Instructions

Place tomatoes, garlic and jalapeño in food processor and blend. Add oil, vinegar and lime juice. Puree until smooth.

In a large bowl, combine tomato mixture with remaining ingredients.

Cover and refrigerate overnight. Add additional salt and pepper to taste.

Serve in short glasses as an appetrizer or in bowls as a first course. Place condiments in small serving dishes on the table, so guests can garnish as they desire.

This recipe yields 6 servings.

Calories: 82

Carbs: 11g

Protein: 2g

Fiber: ?

Fat: 5g

ECC = 11g

Source:
Carb Health Recipes at http://www.e-clipse.com

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