Wednesday, May 25, 2011

Red Pepper Gazpacho

This is a summer favorite of mine, since it involves absolutely no cooking (you do need a blender or food processor) and uses produce that is in season in the spring and summer. If you've never had gazpacho, it's a light and refreshing cold tomato and cucumber soup. I added a red bell pepper too. It is a very acidic soup, so it really needs a garnish. I used fat-free greek yogurt and avocado, but you could use goat cheese, creme fraiche, sour cream, or even prawns. Serve with a salad and tortilla chips or pita bread.


  • 5-6 ripe tomatoes, chopped (I used canned since they're not in season here yet)
  • 1 medium-sized cucumber, chopped (I leave the skin on) - reserve about 1/4 of it for garnish
  • 1 red bell pepper, seeded and chopped (you could use roasted peppers here for a different flavor)
  • 3-4 cloves of garlic, halved
  • a few shakes of Tabasco, to taste
  • juice of 1 lime
  • 1 green onion, chopped, for garnish
  • handful of cilantro, chopped, for garnish
  • 1 avocado, diced, for garnish
  • fat free greek yogurt, for garnish
Blend tomatoes, cucumber, bell pepper, garlic, Tabasco, and lime juice until desired consistency. Garnish with chopped cucumber, green onion, cilantro, avocado, and greek yogurt.

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