Gazpacho

Posted by Peggy on LCT Forum

This is my Gold Standard adaptation of the recipe for Gazpacho from the dinner party I went to a couple of weeks ago. I made this 2 days ago and everyone loved it.

Enjoy!

Servings: 8 Preparation Time: 6 hours

2 tbsp beef drippings

1 cup boiling water

1 lg can tomato juice

1 onion, grated

1 cup celery, chopped

½ red bell pepper, minced

1 tsp salt

1 garlic clove

¼ cup lemon juice

1 lg. Chili Pepper

2 tbsp. Fresh thyme leaves, minced

1 tbsp. Fresh basil leaves, minced

½ cucumber, thinly sliced

2 lg. Tomatoes, sliced


Simmer water and stir in beef drippings to dissolve.

Add grated onion, chopped celery, minced red pepper and minced chili pepper.

Simmer until tender 3 – 4 minutes.

Cool slightly, then add tomato juice and salt.

Cut garlic into halves and put a toothpick through both halves, add to soup and mix slightly.

Cover and chill in refrigerator for several hours or overnight.

Chill individual serving bowls in freezer before serving.

Remove garlic; add remaining ingredients and spoon into serving bowls.

Notes: 4.6 gm. carbohydrates