Fresh Corner Gazpacho

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Fresh Corner Gazpacho

 

5 tomatoes, diced

1 small, red bell pepper, cored, seeded and diced

1 small, yellow bell pepper, cored, seeded and diced

1/4 large zucchini, diced

1/4 large cucumber, quartered lengthwise and thinly sliced

1/4 onion, diced

1 tablespoon chopped garlic

1/2 cup olive oil

1/4 teaspoon cayenne pepper, or less, to taste

1/4 bunch parsley, washed, dried and coarsely chopped

3 tablespoons balsamic vinegar

2 tablespoons Spike (a blend of vegetables and salt sold in health

food stores)

 

In a large bowl, combine the tomatoes, red and yellow peppers,

zucchini, cucumber, onion and garlic. Mix well. In a small bowl,

combine the olive oil, cayenne, parsley, balsamic vinegar and Spike.

Whisk together and pour over the vegetables.

 

Ladle 1-1/2 cups of this mixture into the jar of a blender. Blend on

high until mixture has liquefied. Pour into the bowl and stir

together.

 

Refrigerate until ready to serve.

 

Makes 8 servings.

 

Recipe courtesy of Karyn Calabrese.