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Almost Gazpacho - Fast, Delicious, Lowfat!

Whenever my Mother was dieting, there was always a big bowl of this crunchy, flavorful soup in the refrigerator. Mom called it her “diet gazpacho.” It isn’t actually an authentic gazpacho, but who cares? It's delicious. I've added some horseradish and Tabasco to spice it up a bit; it almost tastes like a liquid shrimp cocktail. If you like your food extra spicy, you can substitute Bloody Mary mix for part of the tomato juice. Don't let the long list of ingredients scare you; most of them are in your refrigerator right now. Chopping the vegetables in a food processor saves time, but you can also chop them by hand. This soup goes together very fast and can be made the night before you plan to serve it.

When it's hot outside, Almost Gazpacho makes an impressive first course for a fancy dinner, or it can be served in paper cups with sandwiches. It’s perfect to take on a picnic since it’s cool and refreshing; make sure you keep it in a cooler packed with ice since it tastes best well-chilled. You might even consider serving this great soup for brunch.

There is also a bonus to this Almost Gazpacho: You can eat as much as you like since there are only 38 calories per cup and 0 grams of fat!
 

Almost Gazpacho


 
12 Servings
””  
1 cup finely chopped fresh tomatoes
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
3/4 cup peeled and finely chopped cucumbers
3 finely chopped green onions
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
3 drops Tabasco
1 teaspoon finely snipped parsley
1 tablespoon finely snipped chives
1 teaspoon Worcestershire sauce
1 1/2 tablespoons white wine vinegar
3 cups tomato juice
2 cups salad shrimp
 
 Mix the chopped vegetables in a large bowl; set aside. Mix the salt, pepper, lemon juice, horseradish, Tabasco, parsley, chives, Worcestershire sauce, vinegar, and tomato juice. Pour the tomato juice mixture over the vegetable mixture and stir well. Add the shrimp. Chill for at least 4 hours or overnight. Serve in chilled cups or bowls.
 

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Content copyright © 2013 by Karen Hancock. All rights reserved.
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