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Gazpacho

« Back to Academy

Gazpacho

« Back to Academy

Gazpacho

Yields 4 MetPro Serving

MetPro Serving Breakdown:

Veggie Carb = 2
Fats = .5


Ingredients

  • 2.5 lbs tomatoes (about 6-8 vine tomatoes), cores and quartered
  • 1 Red bell pepper, seeded and quartered
  • 1 Green bell pepper, seeded and quartered
  • 1 Medium cucumber, cut into large pieces
  • 1/3 Red onion, cut into large pieces
  • 1/4 cup red wine vinegar
  • 1-3 Cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions

1.) Using a blender or food processor, puree all of the vegetables along with the olive oil, vinegar, and garlic, in batches if needed.
2.) Add to a large mixing bowl. Season with salt and pepper to taste and then cover the bowl.
3.) Let chill in the refrigerator for at least 2 hours before serving, the flavors need to blend so the longer the soup chills, the better.
4.) Serve chilled.
Optional: Garnish with diced cucumber, tomatoes, and/or onion

Category: Recipes

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