Gazpacho

Gazpacho

This is day two of four days that I will be featuring a Gazpacho recipe using Mott’s Clamato. It has been endlessly hot here. Not complaining as this is now the first day of fall and it will be 26C/79F, pretty much perfect!!

So I thought of gazpacho to use the Clamato with and it turned out fantastic. Amber, myself, and Ken gobbled down a big bowl. Super easy to make, using your fresh local produce still. I made the crunchy topping that we had at our friends Deb and Dave’s on their gazpacho.

I love this addition, so yummy. This recipe can be made in 15 min. tops and is waiting for you in the fridge. Enjoy!!

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Gazpacho

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Inactive Time: 30 minutes

Total Time: 50 minutes

A classic gazpacho with a twist

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Ingredients

Soup

• 3 mini cucumbers, diced
• 1 red pepper, diced
• 1 orange pepper diced
• 24 grape tomatoes, halved
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 4 cups extra spicy Mott's Clamato
• Tequila, optional

Topping

• 1 Tbsp. butter
• 1/2 cup panko crumbs
• 1/3 cup parmesan, finely grated

Instructions

1. Mix all the soup ingredients together and refrigerate.
2. For the topping add the butter to a small fry pan on medium-low heat and when it is melted add the panko, stir until it is lightly browned. Take it off the heat and add the parmesan stirring as it melts.
3. Serve the soup with a splash of tequila, if using and a sprinkling of the topping and serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 194Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 767mgCarbohydrates: 31gFiber: 2gSugar: 9gProtein: 5g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.