Serves: 7
Total Calories: 109


1 medium white or yellow onion, diced
3 cloves garlic, pressed or minced
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
5 cups vegetable stock, divided
9 ripe tomatoes, cored
2 cucumbers, trimmed and peeled
5 ripe tomatoes, finely diced
1 small hot green chili (jalapeño), seeded and minced
2 mild green chiles (Anaheim), or 1 green bell pepper, seeded and finely diced ,
1 red bell pepper, finely diced
2 tablespoons minced parsley
2 tablespoons minced cilantro
1/4 cup lemon juice
2 tablespoons lime juice
salt and black pepper to taste


Sauté the onion and garlic with the salt in the olive oil until the onion is very sweet and golden brown. Transfer this mixture to blender container, add 3 cups vegetable stock, and blend until fairly smooth. Pour into a large bowl. Place the 9 cored tomatoes, one cucumber, and 2 cups vegetable stock in the blender container and blend until almost smooth. (This may need to be done in 2 batches.) Add this mixture to the stock and onion liquid. Add the remaining diced and minced vegetables, herbs, and juices to the soup. Season to taste with salt and black pepper. Chill and serve. The Gazpacho should be cold, tangy, and spicy. It will keep, covered, in the refrigerator for up to 2 days.

Nutritional Facts:

Serves: 7
Total Calories: 109
Calories from Fat: 17

This Gazpacho recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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