cookingonhudson: Quick, Easy and Cheap Summertime...

cookingonhudson:

Quick, Easy and Cheap Summertime Gazpacho!

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• Prep Time: 20 Minutes
  
• Total Time: 20 Minutes
  
• Serves: 4-6
  

Ingredients:

• 1 english cucumber, halved lengthwise and seeded
  
• 2 red bell peppers, cored and seeded
  
• 3 tomatoes
• 1 red onion
  
• 3 garlic cloves, minced
  
• 1 28 oz can whole peeled tomatoes, blended into a puree
  
• ¼ cup white wine vinegar
  
• ¼ cup good olive oil, plus extra to drizzle on top
  
• ½ tbsp kosher salt
  
• 1 tsp black pepper
  
• 0% fat Greek yogurt to drizzle on top (optional)
• ½ avocado sliced thin to top (optional)

Instructions:

• Place serving bowls into the refrigerator first to serve the gazpacho chilled and immediately once ready.
• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. After each pulsing, place 1 scoop of each veggie into a small bowl.  Place the rest into a large bowl.
  
• Once veggies are coarsely chopped, put the large bowl’s worth back into the blender and pulse until smooth.  Transfer back to the large bowl.
• Add the garlic, tomato puree, vinegar, olive oil, salt, and pepper to the large bowl. Add the coarsely chopped veggies from the small bowl and mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
  

Doing the 21 Day Fix? Use a green container and portion accordingly! This dish is all veggies :)

Not doing the 21 Day Fix but want to learn more about this incredible weight loss program? Email me at aislynntohaus@gmail.com for details!

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