Meatless Monday Recipe: Heirloom Tomato Gazpacho
This dish is best when local tomatoes are at their peak. Heirlooms make the dish look beautiful, though any farmers market tomato will do. If your only option is to buy tomatoes at a grocery store, choose romas.
2 pounds ripe heirloom tomatoes, various colors, cored and cut into 1∕4-inch dice (about 5 cups)
1 English (seedless) cucumber, peeled and cut into 1∕4-inch dice
1 small Vidalia or other sweet onion, peeled and cut into a fine dice
2 yellow bell peppers, seeded and cut into a 1∕4-inch dice
2 cloves fresh garlic, minced (cooked option: use 1 tablespoon roasted, pureed garlic, which makes for a much smoother flavor)
2 teaspoons sea salt
1 1∕2 teaspoons fresh ground black pepper
1∕3 cup best-quality Spanish sherry vinegar
5 to 6 cups Knudsen’s Low Sodium Very Veggie Juice, chilled
2 teaspoons Cholula hot sauce
1∕4 cup extra virgin olive oil
Serves 8 (Yield: 10 cups). Per serving: 142 calories, 7.5 g fat (1 g saturated), 3 g protein, 17.5 g carbohydrates, 3 g fiber, 425.5 mg sodium
1. Combine tomatoes, cucumber, onion, bell peppers and garlic in a large nonreactive bowl.
2. Stir in salt, pepper, vinegar, vegetable juice and hot sauce. Cover and chill for 3 to 4 hours (or up to 24 hours).
3. Just before serving, stir in olive oil.