With the warm weather approaching I had to make some time for delicious cold soups like this gazpacho recipe. I love having gazpacho for lunches or for picnics. This recipe makes it so easy to cook up that there is really no reason for you not to be able to cook it up. You can always add more hot sauce for a more spicier taste.
Makes 8 cups
Ingredients:
3 cups tomato juice
1/3 cup red wine vinegar
4-5 large ripe tomatoes, quartered
2 ½ cups cucumber, cut into chunks
¼ cup coconut oil, melted and cooled
1 small chopped onion
1 medium green bell pepper, seeded and quartered
dash hot sauce
1 basil leaf, chopped
salt and pepper to taste
Directions:
Place all ingredients in a high powered blender and pulse the ingredients until desired consistency is reached. Serve immediately or store in refrigerator for later.
Nutritional Facts: per 1 cup
105 cal; 2g protein; 7g total fat (1g sat fat); 9g carb; 0mg chol; 262mg sod; 2g fiber
