Italian Gazpacho

Did you know that Gazpacho is known to have originated from the Spanish region of Andalusia?

Well here’s a slight variation of this flavorful soup. This version of the Gazpacho has an Italian twist to it with the addition of lots of fresh basil.

It’s low in fat and has 0 cholesterol making it a good choice for those who have high blood pressure.
Ingredients:

• 10 ounces grape tomatoes (about 2 cups)
• 1/2 medium cucumber, peeled
• 1/4 cup packed fresh basil leaves
• 1/4 cup chopped red onion
• 1/2 medium green bell pepper, ribs and seeds discarded
• 1/2 cup water
• 3 tablespoons cider vinegar
• 2 tablespoons drained capers
• 1 1/2 tablespoons olive oil (extra-virgin strongly preferred)
• 1 medium garlic clove
• 1 medium lemon, quartered

Cooking Instructions:

For a coarser texture, process all the ingredients except the lemon in a food processor until the desired consistency.

For a finer texture, pulse in a blender (pulsing keeps the mixture from foaming).
Serve at room temperature or cover and refrigerate until chilled. Serve with the lemon wedges.

Cook’s Tip

Be creative and try other seasonings for the soup.

Here are a couple of ideas to get you started: Replace the basil with other fresh herbs, such as a combination of oregano and parsley (about 2 tablespoons chopped oregano and 2 tablespoons snipped parsley), or try kalamata olives (about 8) or Louisiana hot sauce (about 1 tablespoon) instead of the capers.

source: www.heart.org
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