Nothing But Red Gazpacho

The Washington Post, August 15, 2007

• • Course: Soup
• • Features: Fast, Healthy

Summary:

Red grapes add a nice sweetness to the tang of tomatoes and vinegar.

Makes 5 to 6 cups

Ingredients:

• • 4 large tomatoes, cored and cut into chunks (peeled and seeded, optional)
• • 1/2 medium red bell pepper, stemmed, seeded and cut into chunks
• • 1 medium red onion, coarsely chopped
• • 1 cup store-bought chunky-style picante sauce, such as Pace (mild)
• • 2 cups seedless red grapes, cut in half
• • 1/2 cup red wine vinegar
• • 1/2 teaspoon crushed red pepper flakes

Directions:

Combine the ingredients in a blender or food processor and pulse until finely chopped. Transfer to an airtight container or covered glass bowl and refrigerate for at least 1 hour. Stir and adjust seasoning before serving.

Recipe Source:

From Greensboro, N.C., resident Nancy Dentler.

44 calories, n/a fat, n/a saturated fat, n/a cholesterol, 188mg sodium, 11g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.