GAZPACHO

Serves 8

1 28-ounce can low-sodium diced tomatoes

2 tablespoons extra virgin olive oil

1/4 cup balsamic vinegar (make sure it doesn’t contain caramel color!)

Juice of 1 lemon

1 teaspoon chili powder

1/2 a jalapeno, seeded and diced

2 cloves garlic, diced

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

1 medium white onion, chopped

3 medium tomatoes, seeded and chopped

1 medium cucumber, seeded and chopped

1 red bell pepper, seeded and chopped     

Salt and black pepper, to taste


DIRECTIONS:

1. Place the first nine ingredients in a blender and puree.

2. Place the remaining ingredients (onion, tomatoes, cucumber and bell pepper) in a food processor and pulse until coarsely chopped.

3. Mix all ingredients together in either the food processor or blender until just combined.

4. Season with salt and pepper, to taste, and serve garnished with lemon wedges, cilantro or parsley and/or avocado.


NUTRITIONAL INFORMATION (per 8 oz. serving):

84 calories; 3.8 g fat (.5 g saturated); 21 mg sodium; 202.5 mg potassium; 11.5 g carbohydrates; 2.2 g fiber; 4.9 g sugar; 1.8 g protein; Vitamin A 32%; Vitamin C 79%; Calcium 3%; Iron 6%


FULL RECIPE URL:

http://cleanforaday.blogspot.com/2014/05/recipe-gazpacho.html

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