Antioxidant Gazpacho
Servings: 8
Ingredients
- 4 ripe plum tomatoes
- 2 red bell peppers
- 1 seedless cucumber
- 1 large red onion
- 1 – 2 serrano chiles very finely minced, optional
- 3 cloves garlic
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- ¼ cup rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon Worcestershire Sauce
- 3 ¼ cups tomato juice divided
- ¼ cup olive oil
- 1 tablespoon BareOrganics Milk Thistle Seed Powder
Optional Garnishes: Sliced green onion, chopped cucumber, cilantro, finely diced serrano peppers, feta cheese, cooked shrimp, chopped cilantro
Instructions
- Roughly chop the tomatoes and put them in a food processor; chop roughly but do not puree. Put in a large bowl. Do the same for the bell peppers, cucumber, onion, and serrano peppers, if using. Do one vegetable at a time. Grate in the garlic. Add salt, pepper, vinegar, lime juice, and Worcestershire Sauce. Add 3 cups tomato juice. Stir well.
- Blend the remaining ¼ cup tomato juice, olive oil, and BareOrganics Milk Thistle Seed Powder until smooth. Stir into the rest of the mixture and refrigerate for at least one hour; the longer it sits, the better.
- Serve cold with any optional garnishes desired.
Nutrition
Calories: 84kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 903mg | Potassium: 165mg | Fiber: 1g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 41mg | Calcium: 18mg | Iron: 0.5mg
