Gazpacho With Key Lime

From the kitchen of Anita Meyer

This recipe serves  2

1 can stewed tomatoes
1/2 cucumber, diced
1 small onion, minced
1/2 green pepper, minced
1 clove garlic, minced
2 small cans tomato juice
1 Tablespoon extra virgin olive oil
1 Tablespoon of Kermit’s Key Lime Juice

Combine all ingredients in a bowl and chill.

Serving Suggestions:
Gazpacho is best when the flavors of the individual ingredients are distinctive.  Make and use the same day.  Serve cold with croutons or toast points.

This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day.  Serve with your favorite veggies and toast points.

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