Tomato Gazpacho

Ingredients

• 2 large tomatoes, peeled
• 1 large cucumber, peeled & halved
• 1 bell pepper, seeded and quartered (green)
• 24 oz of tomato juice, divided
• ¼ cup of extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 ½ tsp sea salt
• ¼ tsp black pepper
• Pinch of cayenne
• ½ jalapeno, seeded
• 2 garlic cloves

Serves 6-8

Nutrition | Calories 134 | Carbohydrates 12g | Fat 0g | Protein 2g | Fiber 2g

Instructions

• Blend 1 tomato, ½ of the cucumber, ½ of the onion, ¼ of the bell pepper, jalapeno, and ½ cup of the tomato juice in a food processor until smooth.
• Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and cayenne. Cover and chill for 2 or more hours in the refrigerator.
• Dice the remaining veggies and refrigerate separate from the soup.
• Stir in garlic and chopped veggies before serving. Serve cold.
• Topping ideas ~ crab, shrimp, lobster calamari ~
• Leftovers can be kept in the refrigerator for up to 5 days.