Recipe information
Yield
Makes 4 servings
Ingredients
1 small clove garlic, minced
4 tsp red wine vinegar
1 1/2 tsp sherry vinegar
2 tbsp fresh thyme, chopped
2 tbsp fresh tarragon, chopped
Pinch of cayenne pepper
1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
1/2 tsp salt
1/8 tsp black pepper
1 cup cucumber, peeled, seeded and diced
1 cup red bell pepper, cored, seeded and diced
2/3 cup chopped red onion
1/2 tsp celery salt
1/2 tsp Worcestershire sauce
3 tbsp fresh lemon juice
1 tbsp coarse salt (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
Nutrition Per Serving
Nutritional analysis per serving: 59 calories
0.8 g fat (0.1 g saturated)
12.3 g carbs
2.6 g protein
2.7 g fiber
#### Nutritional analysis provided by Self
