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Appetizers: SPEEDY GAZPACHO - from WW Magazine (July-Aug 2006)
Helps get your veggies in!

1 garlic clove
2 pounds large tomatoes, seeded & cut into chunks
1 yellow bell pepper, seeded & cut into chunks
1 cucumber, peeled, seeded & cut into chunks
2 Tbsp red-wine vinegar
2 tsp mild cayenne pepper sauce (I used Tabasco but just a few drops)
1/2 tsp salt
1 cup chilled vegetable juice (I used V8)
2 Tbsp thinly sliced fresh basil leaves, for garnish

1. Mince the garlic in a food processor. Add half the tomatoes, bell pepper, and cucumber, the vinegar, pepper sauce and salt. Puree. Transfer the puree to a large bowl.

2. Put the remaining tomato, bell pepper and cucumber in the food processor & pulse until coarsely chopped; add to the puree. Stir in the vegetable juice. Serve, garnished with the basil.

1 1/4 cups = 1 Point

**This is so good & reminded me of my trip to Spain in 1992. Since I'm not a cucumber fan it was a little strong so next time I may leave it out or use a lot less. How refreshing & crisp & something new to spice up summer! I also pureed the whole batch to make it smoother. See how chunky you prefer your Gazpacho.**

cblessum on 8/2/2007