Rainbow Gazpacho
Ingredients
- 4 good-sized heirloom tomatoes, cored and cut into large chunks
- 1 yellow bell pepper, cored, seeded and cut into large chunks ⓘ
- 1 orange bell pepper, cored, seeded and cut into large chunks ⓘ
- 1 large red onion, peeled and cut into large chunks ⓘ
- 1 English cucumber, seeded and cut into large chunks ⓘ
- 4 cloves of garlic, peeled ⓘ
- 1/2 cup fresh dill ⓘ
- one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie" ⓘ
- 1/4 cup best quality olive oil ⓘ
- 1/4 cup apple cider vinegar ⓘ
- juice of one Meyer lemon (or any lemon) ⓘ
- kosher salt and ground pepper (optional)
Instructions
- Using a food processor, chop first the tomatoes, then the peppers, next the cucumber and finally the onion. Combine all the chopped vegetables in a large, non-reactive bowl.
- Next, chop the garlic and fresh dill in the processor. Add to vegetables.
- Pour in the vegetable juice and stir to combine.
- Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.
- Chill several hours before serving.
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).