Spicy Gazpacho
For an easy and delicious accompaniment, make spiced tortilla chips to go with this gazpacho: Combine 3 tablespoons of lemon or lime juice with 2 teaspoon of chili powder and brush over two 6-inch flour tortillas. Cut the tortillas into wedges and toast in a 400˚ oven for about 10 minutes, or until crisp.
1 large cucumber, peeled and seeded
3 large tomatoes, quartered
2 green bell peppers, cut in large pieces
1 medium onion, cut into chunks
1 pickled jalapeno pepper
2 cloves garlic, peeled
1¼ cups carrot juice
3 tablespoons red wine vinegar
¾ teaspoon salt
Cut the cucumber into large chunks. In a food processor, combine the cucumber, tomatoes, bell peppers, onion, jalapeno, garlic, carrot juice, vinegar and salt, and pulse until chunky but well combined, about 30 seconds.
Transfer the mixture to a large bowl. Cover and refrigerate for at least 2 hours or until well chilled.
From wholehealthmd.com.