Spicy 7 Vegetable Gazpacho

In contrast to traditional gazpacho, which is pureed, this chunky version is inspired by the utterly delicious recipe served at the Golden Pear in the Hamptons.

INGREDIENTS (serves 6):

  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3–4 medium tomatoes, skinned, seeded, and finely chopped
  • 2 large seedless cucumbers, peeled and finely chopped
  • 1 large bunch cilantro, finely chopped
  • 1 large red onion, finely chopped
  • 3 large cloves garlic, minced
  • 2 jalapeno peppers, finely chopped (optional, for added heat)
  • 1 tsp Tabasco sauce
  • 1 (46-oz) can tomato juice
  • ¼ cup olive oil
  • Juice of 3 limes (optional)
  • 1 tsp stevia
  • Salt and pepper, to taste
  • Cilantro, for garnish

    1. Carefully chop all the vegetables the same small size, then mix in with the Tabasco sauce, tomato juice, oil, optional lime juice, stevia, salt, and pepper.
    2. Mix and place in refrigerator to chill overnight.
    3. When ready to serve, ladle into bowls and top each one with a cilantro leaf.

    Serves 6 – This is a Step 1 Approved Recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 0g carbohydrate, 4g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 183 calories, 4g protein, 19g carb, 4g fiber, 15g net carb, 12g sugar, 10g fat, 1g sat fat, 437mg sodium