Spicy Gazpacho

Spicy Gazpacho

Although it is now September, and Summer is starting to cool down, Gazpacho is still deliciously tasty.

This Spicy Gazpacho recipe is a great quick, one pot meal with quite a kick. Delicious hot or cold, it is very refreshing after a hectic warm day. This makes for a wonderful appetizer at a party- just spoon into shot-glasses and serve on a pretty platter! We like having this recipe while accompanying some grilled chicken or fish. Yum!

(Be sure to keep a lookout for a great recipe using this gazpacho as an ingredient! Zesty Buffalo Stuffed Red Peppers! Coming Soon! Be sure to save 1/2 cup of Gazpacho for it!)

This Recipe has been modified to this low-carb version from Rachel Ray's Macho Gazpacho on FoodNetwork.com. Thanks!

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Spicy Gazpacho

Makes 4-1 1/2 cup servings, each 9.35 Net Carbs all from veg

2 14.5 oz cans diced tomato

2 tablespoons Louisiana Hot sauce (my favorite, or your own)

1/2 European cucumber, chunked

1 small red onion (or 1/2 of a regular-sized red onion), chunked

1 jalapeño, chunked, seeds removed

2 celery ribs, chunked

Juice of 1 lime

1-2 teaspoons Worcestershire sauce

1 garlic clove OR 1/4 teaspoon garlic powder

1-2 teaspoons black pepper

1 teaspoon salt

In a blender, combine 1 can of diced tomatoes with the remaining ingredients. Blend until smooth. Add the remaining can of diced tomatoes and mix well with a spoon. Refrigerate til cool, at least 30 minutes prior to serving. OR, heat until warmed through, and enjoy!

This dish tastes delicious with a bit of sour cream and cheddar cheese on top!