Gazpacho

Ingredients

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• 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

  1 dash or 0.4g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Worcestershire sauce

  ½ tbsp or 9g

Directions

1. Finely chop all the vegetables and add them to a mixing bowl.
2. Stir in the beef broth, tomato juice, olive oil, red wine vinegar, and salt. Add hot sauce and Worcestershire to taste, starting with small amounts and adjusting as desired.
3. Cover and chill until cold before serving, about 30 minutes. Stir and taste once more before serving, adjusting seasoning as needed.