Ingredients:
3 large tomatoes, diced
1 green bell pepper, seeded and diced
1 cucumber, diced
1 ripe avocado, peeled, seeded and diced
1/2 medium-size red onion, diced
1/4 cup dried Kalamata olives, about 4 to 6 olives
3 tablespoons fresh cilantro, diced
2 tablespoons fresh basil, diced (or 2 teaspoons dried)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, diced (or 1 teaspoon dried)
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1 46-ounce can reduced-sodium tomato juice
1/4 to 1/2 teaspoon freshly ground black pepper
Croutons or breadsticks
Directions:
1. Combine all ingredients in a large bowl, stirring well. Cover and refrigerate at least 2 hours before serving. Serve with croutons.
Variation:
*Substitute an equal volume of vegetable juice (regular or spicy) for the tomato juice.
Recipe derived from: https://www.eatright.org/food/planning-and-prep/recipes/gazpacho-recipe
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