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Fresh Spring Gazpacho (Low Sodium)

Print Recipe

Ingredients
  

  • 8 cups low sodium tomato juice (if available)
  • 1 15 oz can diced tomatoes, low sodium
  • 3 Persian cucumbers (or mini cucumbers, chopped)
  • 4 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 4 green onions, chopped
  • 4 –6 fresh jalapeños, chopped
  • 1/3 cup fresh flat-leaf parsley and or cilantro
  • Juice of 1/2 lime
  • Pinch of crushed red pepper flakes, if desired
  • Salt and pepper to taste

Instructions
 

  • Add all ingredients to a blender and blend until smooth.
  • Pour into pint jars for easy grab-and-go and ideal storage.

Notes

Optional for Serving:
  • Add finly chopped cucumber, tomato, celery or bell pepper for texture right before serving.
  • Pinch of crushed peppers, parsley or cilantro for garnish.
  • It’s one of those recipes that fits easily into your week!