Gazpacho

Ingredients

6 large tomatoes

1 large cucumber, peeled, seeded and finely diced

1 large green bell pepper, finely chopped

1 medium-sized red onion, minced

3 Tbsp. red wine vinegar

2 Tbsp. olive oil

Juice of 1/2 lemon

2 to 3 Tbsp. fresh parsley, chopped (to taste)

2 Tbsp. fresh basil, chopped or 2 tsp. dried basil

Salt and fresh ground pepper to taste

Tabasco sauce to taste

Directions

To peel the tomatoes, submerge them in boiling water for 15 seconds. Place into a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds.

Chop half of the tomatoes coarsely and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes.

Cover and refrigerate for several hours before serving. Serve chilled; garnish with herbed croutons if desired.

Nutritional analysis per serving: Calories 99, Fat 5g, Cholesterol 0mg, Fibre 3g, Sodium 20m

Serves 6

This is an official Fruits & Veggies—More Matters Recipe.