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" dice, optional)
1
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.