Quick Gazpacho

Fresh tomato juice would make this a raw dish.

Ingredients

1 clove
garlic (peeled and mashed)
1 tablespoon
olive oil
2 tablespoons
lemon or lime juice (or 1- 2 TBS vinegar)
1
red bell pepper (cored, seeded and cut into 1/2" pieces)
1
medium cucumber (peeled, seeded and cut into 1/2" pieces)
2
tomatoes (cored and cut into 1/2" pieces)
8 ounces
vegetable juice (Kundsen Very Veggie [low carb and low sodium], V-8 or any tomato juice)
1 pinch
sea salt (to taste)
1
red onion (finely chopped, optional)
1
celery stalk (cut into 1/4" pieces, optional)
 
parsley, basil, or cilantro (stemmed and roughly chopped, optional)
 
hot sauce (optional)
Yields:
servings

Instructions

Place the garlic, oil and citrus juice or vinegar in a food processor and pulse to mince the garlic. Add the pepper and cucumber. Pulse to chop. Add the tomatoes and vegetable juice and process just to blend — it should still be a bit chunky. Taste and add salt if needed.                                                                                            Serve in individual bowls. Garnish with red onion, celery and chopped herbs. Serve with hot sauce on the side.  (Recipe♦666)