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Title: Pickled Gazpacho (Lf)
Categories: Soup
Yield: 6 Servings
| 2 | c | Tomatoes; diced fresh or canned with juice |
| 1 | Bermuda or other mild onion chopped | |
| 1 | Pepper, green bell; seeded and chopped | |
| 1 | Cucumber; peeled; seeded & chopped | |
| 1/4 | c | Sweet pickle; chopped |
| 1 | Garlic clove; peeled | |
| 3 | c | Tomato juice; (or a mixture of tomato juice and cold water) |
| 1/4 | c | Red wine vinegar |
| 1/2 | c | Sweet pickle; finely minced |
| 1/2 | c | Onions, green; finely minced |
| 1/2 | c | Pepper, red bell; finely minced |
| Salt | ||
| Pepper, ground | ||
| 1/4 | c | Parsley; finely minced |
| 1/4 | c | Fresh dill; finely minced |
In large bowl, combine tomatoes, onion, green pepper, cucumber, chopped pickle, and garlic; stir in tomato juice and vinegar. Transfer mixture, half at at time, to blender; blend to a coarse puree. (IF soup is too thick, dilute with a little tomato juice or water.) Stir in minced pickle, green onions, red pepper; and salt and ground pepper to taste. Pour into container; cover and refrigerate 6 hours or overnight. To serve, sprinkle with parsley and dill. Serve chilled.
Source: Woman's Day Low-Fat Meals Vol.3 No.5
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