What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

NY Times Beet and Tomato Gazpacho

NY Times Beet and Tomato Gazpacho

NY Times Beet and Tomato Gazpacho Recipe

NY Times Beet and Tomato Gazpacho Recipe

2 slices red or white onion

1 large beet (about 6 ounces), roasted

1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped

2 pounds ripe tomatoes, quartered

2 sticks celery, coarsely chopped

2 large garlic cloves, halved, green germs removed

2 tablespoons sherry vinegar, plus a little extra for the onion

3 tablespoons extra virgin olive oil

Salt to taste

1/2 to 1 cup ice water

For garnish:

1/2 cup diced cucumber

Slivered fresh mint leaves

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

2. Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Yield: Serves 6

Advance preparation: You can serve this the day after you make it. Leftovers are good for 2 or 3 days.

Nutritional information per serving: 111 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 11 grams carbohydrates; 3 grams dietary fiber; 42 milligrams sodium (does not include salt to taste); 2 grams protein

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This entry was posted on August 10, 2013 by in Food, Snacks and tagged , , , , , .
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