Gazpacho Cooler

Derf's Note:

Great with BBQ on a hot summer afternoon. Liquid salad, packed with vitamins. (we have been known to add a little vodka zing! Nummmmy!!) from Canadian Living mag.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 ¼ cups chopped tomatoes
• ¾ cup coarsely chopped peeled English cucumber
• ¼ cup chopped sweet green pepper
• 2 tablespoons chopped onions
• 1 clove garlic , smashed
• 2 cups tomato juice
• 2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
• ¼ teaspoon dried dill
• 1 dash hot pepper sauce
• pepper
• alfalfa sprout

Directions:

1. In food processor or blender, process tomatoes, cucumber, green pepper, onion and garlic until smooth.
2. Stir in tomato juice, vinegar, dillweed,hot pepper sauce, and pepper to taste.
3. Refrigerate at least 1 hour or until chilled.
4. Pour into glasses, garnish with alfalfa sprouts.

Reviews

[MizzNezz]

I made this like the recipe says, only I added more garlic, and I used fresh dill. I then cut up more tomatoes and cukes, diced some zucchini and celery, and served it as a soup. Served it well chilled. It was excellent!! Very good for the hot days of summer! Thanks, Dorothy!

[Evan's Mommy]

This was yummy! I made it just as directed except I used tomato juice that was salt-free to lower the sodium. I am pregnant and this was a great breakfast drink for me. You can just taste the vitamins you are getting. I'll definately make this again. I also liked the idea of serving it as a cold soup.

[MsSally]

I love gazpacho and this is my new favorte recipe. I put all of the ingredients in my smoothie machine and gave it a whirl. Great. I added one extra garlic clove and a couple more dashes of hot sauce.