Pickled Gazpacho (lf) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Tomatoes, diced fresh or canned with juice
1 each: Bermuda or other mild onion, chopped
1 each: Pepper, green bell, seeded and chopped
1 each: Cucumber, peeled, seeded & chopped
1/4 cup: Sweet pickle, chopped
1 centiliter: Garlic, peeled
3 cup: Tomato juice, (or a mixture of tomato juice and cold water)
1/4 cup: Red wine vinegar,
1/2 cup: Sweet pickle, finely minced
1/2 cup: Onions, green, finely minced
1/2 cup: Pepper, red bell, finely minced
x Salt,
x Pepper, ground,
1/4 cup: Parsley, finely minced
1/4 cup: Fresh dill, finely minced
PER SERVING
*cals,
*gm protein,
*gm carbo,
*gm sodium,
Directions:
In large bowl, combine tomatoes, onion, green pepper, cucumber, chopped
pickle, and garlic; stir in tomato juice and vinegar. Transfer mixture,
half at at time, to blender; blend to a coarse puree. (IF soup is too
thick, dilute with a little tomato juice or water.) Stir in minced pickle,
green onions, red pepper; and salt and ground pepper to taste. Pour into
container; cover and refrigerate 6 hours or overnight. To serve, sprinkle
with parsley and dill. Serve chilled.
Source: Womans Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE
Source from luhu.jp
pickle, and garlic; stir in tomato juice and vinegar. Transfer mixture,
half at at time, to blender; blend to a coarse puree. (IF soup is too
thick, dilute with a little tomato juice or water.) Stir in minced pickle,
green onions, red pepper; and salt and ground pepper to taste. Pour into
container; cover and refrigerate 6 hours or overnight. To serve, sprinkle
with parsley and dill. Serve chilled.
Source: Womans Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE
Source from luhu.jp