Recipe: Quick Tomato Gazpacho
Recipe type: Lunch, dinner
Cuisine: Mexican
Serves: 8 servings
 
Ingredients
  • 1 large zucchini, scrubbed and diced
  • 1 large yellow squash, scrubbed and diced
  • 6 ripe medium to large (preferably homegrown) tomatoes, cored and coarsely chopped
  • 3 cloves garlic, minced
  • 2 medium cucumbers, peeled and diced
  • 1 medium red onion, diced
  • 1 large green pepper, cored and diced
  • ½ cup of corn (right off the cob is best)
  • ¼ cup canned, chopped green chilies
  • 2 tablespoons red wine vinegar
  • ¼ cup chopped scallions (green and white parts are OK)
  • 1 large red pepper, cored and diced
  • 4 cups tomato juice
  • ½ cup lime juice (only fresh will do)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon cayenne pepper or 1 tablespoon hot sauce
  • ¾ teaspoon salt
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Combine all ingredients in a large container.
  2. Cover and refrigerate at least 4 hours or until thoroughly chilled.
  3. Serve with chopped avocado, croutons or a bit of sour cream, if desired.
Nutrition Information
Calories: 93 Fat: 4 grams Carbohydrates: 14 grams Sodium: 329 Fiber: 2 grams
Recipe by My Southern Health at https://www.mysouthernhealth.com/tomato-gazpacho/