Saved by the Gazpacho

Summer is hard on my diet. I equate things like boating and cookouts to opportunities to eat and to drink adult beverages. Actually, my life is one big opportunity to eat and to drink adult beverages.

I have the added advantage of owning a Vitamix. Instead of hauling out the food processor with its many hard to clean parts I am fortunate to have a blender that acts as its own dishwasher, and according to Steve, has a motor that could run our lawnmower.

In the winter I can adjust my daily intake to allow myself the occasional splurge. I’ll eat lower Weight Watchers Points value foods during the day to balance the food splurge or the cocktail I might enjoy that night. One of the things in my fridge (and freezer) at all times is the original WW vegetable soup, which has 1 point per serving and satisfies my need for volume and (in the winter) a hot meal. Maybe it’s me, but I don’t get cravings for hot soup on 80-degree days.

Enter the gazpacho; easy, no cook, low point/low calorie deliciousness in the fridge to keep my points intake in balance without an uncomfortable increase to my internal thermostat.

I have the added advantage of owning a Vitamix. Instead of hauling out the food processor with its many hard to clean parts I am fortunate to have a blender that acts as its own dishwasher, and according to Steve, has a motor that could run our lawnmower. I can throw all the ingredients into the Vitamix in large pieces, making the recipe even easier. The recipe below is for use in a standard blender or food processor; if you, too, have a Vitamix just chuck everything in!

Easy Summer Gazpacho

2 Cups Chopped Tomatoes or 1 – 16 oz. Can of Diced Tomatoes

4 Cups Tomato Juice

1 Red Pepper, minced

1 Sweet Onion, minced

1 Cucumber, chopped (peeling is optional)

2 Scallions or Chives, chopped

2 Garlic Cloves, minced

3 Tablespoons Lemon Juice

3 Tablespoons Vinegar (red or white wine)

2 Tsp. Sugar

Salt and Pepper to taste

Chopped fresh or dried herbs, such as basil, parsley, cilantro or tarragon, to taste

(start with 1 teaspoon each of dried, or a tablespoon each of fresh and go from there)

Combine all ingredients in a blender or food processor and blend or process until slightly chunky. If using a Vitamix make sure it is on the low setting and pulse it just a couple of times and check the consistency. If not you’ll have a vegetable smoothie before you know it.

Chill it for a couple of hours before serving. Serves 10. WW Points = 1

Optional – garnish with 2 tablespoons of light sour cream (an extra point) and more chopped herbs.

As an update – many of you have asked if I am working for Weight Watchers by now. The answer is no. I nudged the recruiter and she promised to get back to me, but as of yet has not. In the meantime I thought about the activities of the summer, the boating, the travel, friends visiting, and some catering I’m doing and thought, “When the heck am I going to find time to work?” So maybe in October when (or if) things slow down I might nudge her again. In the meantime I’m back at my goal weight and trying my best to stay there. Hmm. Might be time for some gazpacho.