Lowfatgazpachowithtwang Recipes

LOW FAT GAZPACHO WITH TWANG!

Steps:

• Mix the first 11 ingredients together in a bowl.
• Check the consistency, adding a tiny bit more vegetable juice if you prefer it thinner.
• Let chill for 30 minutes to 2 hours.
• Ladle 1 cup soup into a bowl and top with 3 croutons.

NO-FAT MEXICAN GAZPACHO

Steps:

• Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
• Stir in tomato juice. Cover and chill.
• Serve topped with diced cucumber.

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.