Chilled Fire Gazpacho

 

1 1/2 cups tomato juice
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice
6 medium-ripe tomatoes, coarsely chopped, about 5 cups
1 medium cucumber, coarsely chopped
1 red bell pepper, cored, seeded and coarsely chopped
2 large green onions, coarsely chopped
2 tablespoons fresh chopped parsley
2 teaspoons hot pepper sauce
1/2 teaspoon salt

In bowl combine tomato juice, olive oil and lime juice.

In food processor or blender, puree tomatoes, cucumber, red bell pepper and green onions in small batches adding the tomato juice mixture gradually. (Do not puree completely. The soup should have some crunch.) Stir in parsley, hot pepper sauce and salt. Chill in the refrigerator until ready to serve. To serve, ladle gazpacho into chilled soup bowls or mugs. Add more hot pepper sauce at the table if desired. Serves 6.

Nutrition facts per serving: 155 calories, 2 grams protein, 12 grams fat, 440 milligrams sodium, 0 milligrams cholesterol.

Copyright 1997, The Associated Press

- Recipes from McIlhenny Co.