Phase I recipe for South Beach Diet
- 1/2 teaspoon salt
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon worcestershire sauce
- 2 teaspoons parsley finely chopped
- 1/2 cup celery finely chopped
- 2 1/2 cups tomato juice
- 1 cup tomato peeled, seeded, finely chopped
- 1/2 cup cucumber finely chopped
- 1/2 cup pepper, green finely chopped
- 1/2 cup onion, green finely chopped
- 3 tablespoons vinegar, white wine
- 1/2 teaspoon pepper, black freshly ground
- Carbohydrate 9.33841083305427 g
- Cholesterol 0 mg
- Fat 1.58022383332052 g
- Fiber 1.78439002146934 g
- Protein 1.79331349995185 g
- Saturated Fat 0.23276809999786 g
- Serving Size 1 1 Serving (200g)
- Sodium 339.516199990207 mg
- Sugar 7.55402081158493 g
- Trans Fat 0.0889661166627918 g
- Calories 51 calories
Step-by-step
- Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl.
- Cover and refrigerate overnight.
- Serve cold.
Undercutting texture by running all the vegetables through a mechanical blender transforms gazpacho into a smooth, thin beverage rather than a chunky, spoonable soup. Achieving the correct mouthfeel requires manual knife work; dice the cucumber, celery, bell pepper, and green onion uniformly to roughly one-eighth of an inch so each spoonful contains proportional crunch. Glass or stainless steel bowls are mandatory for the marination phase because reactive metals like aluminum will impart a metallic taste when exposed to white wine vinegar and tomato juice over extended periods. Letting the mixture sit for at least eight hours allows the salt to draw out intracellular water from the vegetables, seasoning the tomato juice base naturally while softening the raw bite of the minced garlic. Substituting cider vinegar for white wine vinegar introduces a heavier, sweeter fruitiness that masks the sharp, clean acidity required here, though red wine vinegar functions at a direct one-to-one ratio if adjusted carefully. Store the finished batch sealed tightly in the refrigerator for up to three days, whisking briefly before service to redistribute the olive oil emulsion.
