Cilantro Lime Gazpacho
Jul 18, 2016
It's hot outside and not a single person is thinking of making a hot soup for dinner...but a cold soup on the other hand, now that sounds refreshing and might just cool you off!
Here is a quick and easy gazpacho recipe to make on a hot summer night!
Cilantro Lime Gazpacho
Prep Time/Chill Time: 1 hour 15 minutes Number of Servings: 4
Ingredients:
- 6 Roma or plum tomatoes, chopped
- 2 cloves garlic, peeled
- 1 small sweet onion, chopped
- 1 Persian (small) cucumber, chopped
- 1 red bell pepper, cored and chopped
- ½ cup fresh lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon hot sauce
- ¼ cup fresh cilantro leaves
- Zest of 1 lime
- 1 ½ teaspoons fine ground sea salt (optional)
- ¼ teaspoon ground black pepper
Directions:
1. Add the tomatoes, garlic, onion, cucumber, bell pepper, lime juice, vinegar and hot sauce to a large blender. Pulse 10 to 15 times until all the vegetables are chopped fine, but not fully pureed.
2. Add the cilantro, lime zest, salt (if using) and pepper. Pulse 5 to 10 more times to blend all ingredients and chop any remaining large pieces of vegetables.
3. Pour into a bowl or pitcher and chill for at least 1 hour before serving.
Nutrition Facts (per serving and does not include the salt):
Calories: 46 Protein: 1.7gm Total Carbohydrates: 11gm Fiber: 2.2gm
Total Fat: 0.5gm Cholesterol: 0mg Sodium: 104mg
Recipe courtesy of Paramount Citrus
Melanie Kluzek, Registered Dietitian for County Market
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