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Judy's Gazpacho Recipe

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Mahnoor Baloch from Gujrawala
Ingredients
  1. 1 onion(s), medium, sliced
  2. 1 cucumber(s), sliced
  3. 1 pepper(s), green, bell, sliced
  4. 1 clove(s) garlic
  5. 4 cup(s) juice, tomato, low-sodium
  6. 1/4 cup(s) vinegar, red wine
  7. 1/4 cup(s) oil, olive
  8. 1/4 teaspoon salt, Kosher
  9. 1/8 teaspoon pepper, red ground
Method
  • In a food processor or blender, purée the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice.
  • Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and red pepper. Prepare the gazpacho a day in advance and refrigerate.
  • Serve chilled.
  • Optional: garnish each serving with a dollop or swirl of fat-free or reduced-fat sour cream and additional chopped onion, cucumber, and pepper.
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