Yes, I’m drunk with pleasure from picking vegetables from the garden. Yes, my cup runneth over. And yes, I do love gazpacho. But after a hard day weeding in the garden, (who needs a gym?) I could use a Bloody Mary. So I just combined the two ideas and what do I get? A zipped up Gazpacho without one extra carb and so delicious and refreshing. All the veggies in this recipe should be organic, whether you grew them, or bought them at a farmer’s market. Ask.
Garden Gazpacho with a shot of vodka
Yield: Makes 8 servings
2 cups peeled and diced (1/4 inch) organic cucumbers
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) sweet yellow onion
1 rib celery with leaves, (1/4 inch) diced
1 cup loosely packed fresh mixed herbs: parsley, basil, chervil,
1 cup tomato juice
1 cup ice cubes
1/2 cup red-wine vinegar
1/2 cup extra-virgin olive oil
Tabasco sauce to taste
celery ribs cut vertically into spears with leaves for garnish
vodka
1. Place all of the diced vegetables in a large bowl. Add the tomato juice, ice cubes, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
2. Transfer part of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Repeat. Place pureed mixture in a large pitcher and stir to combine. Cover and refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party. Serve in tall, narrow glasses with a celery spear. Add a shot of vodka if you wish
Per serving: 122 calories, 9g fat (1g saturated), 0mg cholesterol, 179mg sodium, 8g carbohydrates, 2g fiber, 2g protein
