Although traditional gazpacho is pureed, this chunky version is inspired by the utterly delicious recipe served at the Golden Pear in the Hamptons.
1 green pepper, seeded and chopped fine
1 red pepper, seeded and chopped fine
3–4 tomatoes, skinned, seeded, and chopped fine
2 large cucumbers, peeled, seeded, and chopped fine
1 large bunch cilantro, chopped fine
1 large red onion, chopped fine
3 large cloves garlic, minced
1 teaspoon Tabasco—or 2 jalapeno peppers, finely chopped
1 46-ounce can tomato juice
¼ cup olive oil
Juice of 3 limes (optional)
1 teaspoon Splenda
Salt and pepper to taste
Garnish: cilantro leaves for each bowl
- Carefully chop all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, Splenda, salt, and pepper.
- Let chill and cure in the refrigerator overnight.
- When ready to serve, ladle into bowls and top each one with a cilantro leaf.
The Miracle Carb Diet Nutritional Content for Journaling
Per Serving: 0g carbohydrate, 4.5g fiber
Actual Nutritional Content
Per Serving: 183 calories, 24g carbohydrate, 4.5g fiber, 4g protein, 10g total fat, 1g sat. fat, 136 mg sodium
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