Gazpacho


We love using fresh ingredients that don't require any cooking time. Summer is here and it is HOT so we wanted to throw together a recipe that's quick, simple and refreshing. This is a chunky gazpacho so if you prefer a smoother consistency, then just blend all the ingredients together. Add your favorite hot sauce if you like it spicy! This recipe serves 6 and with a light compliment to any meal. Add some shrimp on top to boost protein!


Serving Size: This recipe makes six, 8 ounce servings.


Macronutrient Balance: 3.2g Protein / 4.9g Fat / 10.3g Carbs (110 calories) per 8 oz serving


Ingredients:

4 garlic cloves

1/8 cup olive oil

1/8 cup white wine vinegar

5.5 oz red onion  

8.5 oz zucchini

4 oz roma tomato

6.4 oz cucumber

3 cups V8 juice 

salt and pepper to taste


Instructions:

  1. Finely chop 1/3 of your cucumber, red onion, zucchini, and tomato to reserve for chunkier gazpacho. If you want a smooth consistency then there's no need to spend that extra time finely chopping your veggies. 

  2. Cut your onion, zucchini, tomato, and cucumber in quarters and put them in a food processor or blender - you may need to do this in batches if your food processor/blender isn't large enough.

  3. Toss in garlic cloves, olive oil, and 1.5 cups of V8 juice. Blend until you have a smooth consistency. Pour gazpacho into a bowl and add the remainder of the V8 juice, finely chopped veggies, white wine vinegar and salt and pepper to taste. 


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