Tomato-cucumber Gazpacho

Name: Tomato-cucumber Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 2 Tbsps finely chopped fresh basil plus additional for garnish; 2 servings Purchased Parmesan croutons (optional; for garnish); 532 milliliters chopped English hothouse cucumber (from 1 large), divided; 3 smalls garlic cloves, peeled; 2 Tbsps mayonnaise; 59 milliliters extra-virgin olive oil; 237 milliliters chopped red onion (about 1 small), divided; 2 Tbsps red wine vinegar; 710 milliliters tomato-based vegetable juice; 1 liters coarsely chopped tomatoes (about 6 medium)

Tomato-cucumber Gazpacho might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. Watching your figure? This gluten free and pescatarian recipe has 643 calories, 20g of protein, and 47g of fat per serving. 2 people found this recipe to be tasty and satisfying. If you have garlic cloves, basil plus additional, hothouse cucumber, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Summer.