Andalusian Gazpacho

prep time:: 0 min

Serving size: 1

ingredients

1 1/2 C over-ripe tomatoes, cored & quartered
1/2 cucumber -- peeled and chopped
1/4 large red bell pepper -- seeded and chopped
1/4 medium green bell pepper -- seeded and chopped
1/4 stalk celery -- pared and chopped
1/8 medium white onions -- chopped
1/4 tsp garlic -- chopped
1/4 tsp thyme leaves -- chopped
1/4 tsp oregano -- chopped
3/4 tsp sugar
1 C tomato juice
1/4 tsp ground black pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1/2 lime -- juiced
1/8 small bunch cilantro -- stemmed and chopped
1/2 tsp salt
1 tbsp worcestershire sauce
3 ice cubes -- (3 to 4)

directions

Place tomatoes, cucumber, red bell pepper, green bell pepper, celery, onion, garlic, theyme, oregano, sugar, tomato juice, black pepper, olive oil, red wine vinegar, lime juice, cilantro, salt and Worcestershire in blender or food processor and coarse chop. Add ice and puree to desired texture. Cover and refrigerate. Serve chilled. Yields 1 quart.

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Per Serving (excluding unknown items): 482 Calories; 41g Fat (72.3% calories from fat); 4g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates.

NOTES : Double the recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Louie's 106