|Serving Size: 1 cup|
|Sodium||15 mg (without added salt)|
|Choices: Vegetable 2|
- Makes: 10
- Serving Size: 1 cup
- Preparation Time: 20 minutes
|2||lbs.||medium red tomatoes (10 tomatoes peeled, seeded, and chopped; 8 cups)|
|1||med.||cucumber, peeled, seeded, and diced (1 cup)|
|1||med.||red bell pepper, cored, seeded, and diced (1 cup)|
|1||small||serrano chili pepper, seeded and minced (1 Tbsp.)|
|1||garlic clove, finely minced (1 tsp.)|
|8||basil leaves, chopped (2 Tbsp.)|
|2||cups||low-sodium tomato juice|
|2||Tbsp.||red wine vinegar|
|Sea salt and freshly ground black pepper to taste|
|1/2||cup||chopped, peeled, and seeded cucumber|
|1/2||cup||minced red bell pepper|
|1/4||cup||sliced fresh basil|
- Prepare the tomatoes. Cut a small X in the bottom of each tomato with a paring knife. Bring a large pot of water to a boil. Add the tomatoes, turn off the heat, and let the tomatoes stand in the water for 30 seconds to 1 minute. Remove the tomatoes with a slotted spoon to cool. Peel the tomatoes and chop coarsely.
- In a large bowl, combine the chopped tomatoes with the remaining soup ingredients except salt and pepper. Cover and refrigerate for 4 to 5 hours until well chilled.
- Puree half of the soup mixture, in batches if necessary, in a food processor or blender. Add the pureed mixture back to the remaining soup in the bowl. Season with salt and pepper.
- Add the garnishes to separate small bowls. Pour individual servings of the gazpacho, and top with remaining desired garnishes.