Spanish Lime Gazpacho (Perricone) Recipe

Name: Spanish Lime Gazpacho (Perricone)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 large tomatoes, seeded; 1 large cucumber, peeled and seeded; 12 medium yellow onion; 1 cup tomato juice; ½ cup fresh cilantro leaves, chopped; ¼ cup balsamic vinegar; 2 tablespoons fresh lime juice; salt; pepper

Servings: persons

1 large red bell pepper
2 large tomatoes, seeded
1 large cucumber, peeled and seeded
12 medium yellow onion
1 cup tomato juice
½ cup fresh cilantro leaves, chopped
¼ cup balsamic vinegar
2 tablespoons fresh lime juice
salt
pepper

1
Roast pepper under broiler, turning occasionally, until skin blisters and chars.
2
Place in covered container or sealed bag to steam.
3
Peel away loosened skin and remove seeds.
4
Blend peppers with half of tomatos, cucumber and onion.
5
Add tomato juice, cilatro, and vinegar.
6
Dice remaining tomato, cucumber, and onion and add.
7
Refrigerate until ready to serve.
8
Add lime juice and salt and pepper.

139

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large red bell pepper, 2 large tomatoes, seeded, 1 large cucumber, peeled and seeded, 12 medium yellow onion, and more.

Yes, Spanish Lime Gazpacho (Perricone) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Lime Gazpacho (Perricone)

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