Make Ahead

Macho Gazpacho - by Molly at "Kitchen 2.0"

June 17, 2019
10 Ratings
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Author Notes

A hearty and filling gazpacho recipe that even the guys will love, made by Molly at Kitchen 2.0, a food blog devoted entirely to delicious meals that are also ALWAYS low-sodium, low-saturated fat, low-calorie, and high in fiber and complex carbs. This recipe was inspired by a gazpacho recipe by Mollie Katzen at the Moosewood Restaurant, but it has been altered and changed over the years, and is far enough away from her recipe that we now call it our own. —Molly Sanders Clauss

  • Prep time 30 minutes
  • Makes 16c
  • 8 ripe tomatoes
  • 3 large cucumbers
  • 6 scallions
  • 1 large white onion
  • 3 green peppers
  • 28 ounces jar of low-sodium vegetable juice or tomato juice
  • 3 cloves of garlic
  • 1 large bunch curly parsley
  • 3 lemons, juiced
In This Recipe
  1. Mince garlic and parsley. Chop vegetables into pieces about 1/2" in size.
  2. Put everything into a large bowl. Juice the lemons and add to mixture. Stir well.
  3. Divide 1/2 of mixture, in and place in a separate container, like a large pitcher. Pour half the vegetable juice into the container, the other half into the large bowl. Mix both well.
  4. Place the chopping blade in a food processor. Pour the mixture from the pitcher into food processor and pulse for 3-5 seconds, about 5 times. The mixture should be evenly chopped, like a thick salsa. Pour the mixture back into the bowl with the chopped vegetables. Mix well, and serve!
  5. NOTES: - If available, use all organic ingredients for optimum health. - Gazpacho is most delicious when served at room temperature. - This can be spiced up by providing garnishes such as low-sodium hot sauce, thin slices of jalapeños, or jalapeño sauce. - Other garnishes include: Homemade, whole-grain croutons, avocado or lemon slices, non-fat yogurt mixed with fresh lime juice, or chopped cilantro.

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  • Warren M. Clauss
    Warren M. Clauss
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