0.0 – 0 reviews • Pureeing Recipes
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Prep: |
15 min |
| Inactive: |
2 hr |
| Yield: |
10 to 12 servings |
Ingredients
- 1 teaspoon granulated sugar
- 1 teaspoon dried tarragon
- 2 green onions, chopped
- 1 cucumber, chopped
- 1 clove garlic, minced
- 1 onion, minced
- 1 green bell pepper, minced
- Salt and freshly ground black pepper
- 4 cups tomato juice
- 2 cups chopped tomatoes
- 1/4 cup chopped fresh parsley
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dried basil
Instructions
- In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving.
- Spoon the gazpacho into shot glasses and serve.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
34 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
377 mg |