Gazpacho

Ingredients

• Cucumber

  Peeled, raw

  ½ large or 140g

• Red bell pepper

  Sweet, raw

  ¼ large (2-1/4 per pound, approx 3-3/4" lo or 41g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  ¼ small or 18g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ¼ cup or 60g

• Tomato juice

  Canned, without salt added

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Worcestershire sauce

  ½ tbsp or 9g

Directions

1. Rinse the cucumber, bell pepper, and tomato. Peel the cucumber, remove the seeds from the pepper. Chop the pepper, tomato, onion, and place in a large mixing bowl.
2. Stir in the beef broth, tomato juice, oil, vinegar, and salt. Add hot sauce and worcestershire sauce to taste, a few drops at a time. Cover and chill before serving.