Independence Day is one of the favorite holiday of the year, second only to Christmas. And why not? It’s summer and warm, school’s out, many take vacation, and this great holiday breaks up the routine. Traditionally there’s food involved, usually outdoor BBQs which are very popular all summer long. If the day is smoldering hot there’s no better way to start off the festive meal than with a chilled bowl of tangy, spicy delicous Gazpacho. Enjoy a favorite from my collection.
Gazpacho
Ingredients
2 each cucumber, peeled and diced
4 each red and green bell pepper, seeded and diced
8 each Roma tomatoes, or plum tomatoes, seeded, diced
4 cups garbanzo beans, drained & rinsed
1 each red onion, chopped fine
6 each garlic clove, crushed
1/2 gallon tomato juice without salt, 2/23 oz cans
1/4 cup white vinegar
1/4 cup lemon juice
1/2 cup olive oil
2 tablespoons Kosher salt
2 teaspoons black pepper
1/8 teaspoon cayenne pepper, Optional or more or less to taste
3 dashes Tobasco or hot sauce, Optional or more or less to taste
Method
- Chop or dice all vegetables - the size is up to you but the smaller the better results.
- In a large bowl whisk crushed garlic, olive oil, vinegar, lemon juice and salt and both peppers and toss with the chopped vegetables to coat well
- Pour tomato juice over marinated vegetables and stir to mix well. Cover tightly and refrigerate overnight or for up to 32 hours. The longer it sits the more flavors develop but make sure temperature remains at 41°F
- Drizzle additional oil and a squeeze of lemon before serving
Calories: 228, Fat: 9 gm, Protein: 8 gm, Carbohydrate: 32 gm, Fiber: 8 gm, Sodium: 172 mg
Servings: 12 – 1 cup portions Yield: 1 1/2 gallons Preparation Time: 30 minutes Suggested Wine: dry red
Source: Spice it Up With Robust Flavor
Copyright: Diversified Nutrition Management Systems http://www.nutritionmanagementsystems.org