Friday, February 3, 2012

Super Spicy Gazpacho

If you like it hot, then, this cold soup is just the thing! I have difficulty using a whole bag of jalapeno chili peppers before they begin to dry up. I thought, why not put them in my gazpacho to liven things up a bit. And they did! My husband loved this version of the old favorite! And, you know what? This makes a great dip for any occasion!
Beautiful  soup to stand up to bold red wines! 

Here's my recipe:

1 14-ounce can diced tomatoes
1/2 large English cucumber, cut into quarters
2 dried jalapeno chiles, stemmed, seeded and finely diced
1/3 cup onion, roughly cut
1 clove garlic clove, peeled and smashed
2 tablespoons apple cider vinegar
3 teaspoons  Tabasco sauce
1 1/2 teaspoons  kosher salt
1/2 cup Homemade Gluten Free Croutons

And, here is how I put this recipe together:

1. Place tomatoes, cucumber, jalapeno peppers, onion, garlic, vinegar, Tabasco and salt in the bowl of a food processor.

2. Process in 10  second increments until desired consistency is reached.

Servings: 4   Total Time: 2 hours and 10 minutes

Calories Per Serving 48.37

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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