Sandra's Cucina

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Sandra’s Cucina

Gazpacho with Jalapeño and Cilantro

· 3 1/2 cups (or more) V-8 tomato juice

· 8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces

· 1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)

· 1 red bell pepper, cut into 1/4-inch pieces (about 1 cup)

· 1 medium onion, chopped

· 1/4 cup chopped fresh cilantro

· 1/4 cup chopped fresh parsley

· 3 tablespoons fresh lemon juice

· 1 green onion, minced

· 1 1/2 teaspoons minced seeded jalapeño chili

· 2 garlic cloves, minced

Combine 1 cup V-8 tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Serve cold.

It’s almost garden fresh tomato time!

A family favorite… and the best part? Only a few calories per serving.