I think I'm going to attempt to keep gazpacho around for the summer. This version is quick, easy, fairly inexpensive, etc etc. And healthy. It is tomato juice based, with two eggs and a dollop of olive oil included. No bread. I think I could eat this with every meal no problem. And its quite filling and definitely versatile. Oh! And a poached egg makes it all creamy and even better for a quick meal.
I portioned this out, and it lasts decently long. Anyway, here goes!
1 quart tomato juice (store brands would be fine, as would just about any combination of tomato sauce & water, tomato puree & water, and tomato paste & water)
1/4 - 1/2 red onion
2-3 cloves garlic
1 small cucumber or 1/2 large one, ~1/4" dice
1 bell pepper, ~1/4' dice
handful of jalapeno stuffed olives, minced
2 hard boiled eggs
1 tbsp olive oil
salt & pepper to taste
1. Finely mince / grate / process in a food processor, the red onion and garlic. Combine with the tomato juice.
2. Separate the eggs. Combine the yolks and olive oil into a paste. Mix into the tomato juice.
3. Finely dice all of the vegetables and the egg white. Add to the juice.
4. Stir, season to taste, enjoy!
Makes about 6x ~8oz portion.
Nutrition: 89 calories, 4.2g fat, 10.9g carbs, 7.7g sugar, 1.5g fiber, 3.7g protein
Vitamins: A 30%, C 95%, Calcium 4%, Iron 7%