SMOKY GAZPACHO

NUMBER OF SERVINGS: 4

POINTS PER SERVING: 1

 

 

 

1 Large Red Onion, Quartered

1 Large Green Bell Pepper, Seeded And Quartered Large

8 Plum Tomatoes, Halved

3 Garlic Cloves, Chopped

2 Tablespoons Fresh Lime Juice

1 Tablespoon Balsamic Vinegar

Teaspoon Salt

Teaspoon Freshly Ground Pepper

Hot Pepper Sauce (Optional)

Medium Cucumber, Peeled And Chopped

 

 

 

 

1. Spray, the grill tack with nonstick spray; prepare the grill tot medium-hot fire.

2. Grill the onion and bell pepper 5 inches from the heat, until slightly chatted on all sides, 8-10 minutes. Grill the tomatoes, turning once, 2-3 minutes.

3. Combine the onion, bell pepper, tomatoes, garlic, lime juice, vinegar, salt and pepper in a blender or food processor; puree. Season to taste with the pepper sauce (if using) and transfer the gazpacho to a nonreactive bowl. covet and refrigerate until the soup is chilled, at least 2 hours, or overnight