Urth Caffé's gazpacho

Urth Caffé's gazpacho. Recipe (Kirk McKoy / Los Angeles Times / July 25, 2013)

Sea salt

Freshly ground black pepper

Pinch cayenne pepper

Tabasco sauce, or other hot sauce

1 1/2 teaspoons lemon juice (from about ½ lemon)

1/4 cup olive oil

1 tablespoon diced fresh chives

1. In a blender, combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.

2. Season with 1½ teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon of the Tabasco, the 1½ teaspoons of lemon juice and one-quarter cup of olive oil. Taste and adjust seasonings and flavoring as desired.

3. Cover and refrigerate the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.

Each serving: 125 calories; 2 grams protein; 10 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 6 grams sugar; 701 mg sodium.

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