Gazpacho Version with Cucumber Image by Marco Veringa via Flickr
From Denny: In this triple digit summer heat wave we all could use something cooling like
gazpacho - and it's so healthy! Did you know that tomatoes alkalize your blood? Did you know that
cucumbers and tomatoes both cool your liver that in turn cools your body in this heat?
Varieties of gazpacho are practically endless. Here's one faster convenience food version that uses that yummy Spicy Hot V-8 juice that does most of the work for you.
Summertime GazpachoFrom: “
Culinary Secrets” by Margo Bouanchaud Hayes and Mary Ann Monsour (featured in the Comfort Food From Louisiana
Amazon store, just click on the title)
Makes: 6 cups
Ingredients:3 medium tomatoes, peeled and chopped
1 clove
garlic, minced
3 cups Spicy Hot V-8 Juice, divided
2 Tablespoons fresh lemon juice (I've used bottled lemon juice and haven't died of embarrassment from it)
1 Tablespoon
Worcestershire sauce1/4 cup
olive oil2 Tablespoons
red wine vinegar1 cup finely chopped yellow
bell pepper1 cup peeled and finely chopped cucumber
Salt and freshly ground black pepper
Garnish:Avocado, peeled and cubed
Sour cream (I find no-fat version just as tasty)
Directions:1. Process tomatoes and garlic in bowl of
food processor.
2. Gradually add half of the V-8 juice and process until smooth.
Then add lemon juice, Worcestershire sauce, olive oil and vinegar.
3. Pour mixture into another container, and add the bell pepper and cucumber. Stir well.
4. In batches, purée about three-fourths of the mixture until smooth. (Leave the last fourth unprocessed to have the contrasting texture).
5. Mix in the remaining V-8 juice, combining with the puréed batches and the unpuréed. Season to taste.
6. Serve well chilled, garnished with avocado and
sour cream.