Monday, June 27, 2011

Spicy Gazpacho

This soup is served cold and is very refreshing on hot summer nights. It is also great year round when you need a little immune system boost with the raw garlic and onion...you may just want to have a little gum handy ;)

1 28oz can crushed tomatoes
1/2 medium onion (cut into large chunks)
2 cloves garlic (grated)
1 stalk celery (cleaned and cut into large chunks)
1 jalapeno (with ribs and seeds depending on how hot you like it)
1/2 cucumber (cut into large chunks)
handful of baby carrots (10-15)
bell pepper (charred under broiler, skins and seeds removed, cut into quarters)
handful of fresh cilantro
lime (zest and juice)
lemon (zest and juice)
1/4 tsp black pepper
dash hot sauce (depending on how hot you like it)

In a blender or food processor, puree tomatoes, onion, garlic, celery, and jalapeno until blended well and  relatively smooth. Pour 1/2 of the mixture into a pitcher or large bowl.

To the remaining tomato puree, add cucumber, carrots, pepper, cilantro, lemon, lime, black pepper and hot sauce. Pulse a couple seconds at a time until the mixture is blended but still a little chunky. Add to the first half of the puree and mix well.

Refrigerate at least 1 hour for the flavors to blend. Serve topped with more cilantro, sour cream, avocado chunks, or crushed tortilla chips.

The soup alone is SUPER diet friendly, and comes in at 36 calories, 9g carbs, 2g protein, and 109 mg sodium per 1/2 cup. (look for Momvsfood website Spicy Gazpacho in the My Fitness Pal database).

Check this out for more on home roasting fresh bell peppers: Roasted Peppers

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