Save up to 90% on a Hartford Courant subscription. Click here to sign up now!
CT Now

Gazpacho on the Rocks

Serve with sandwiches or cheese and crackers for a complete meal. • 1 (14-ounce) can diced tomatoes • 1 / 2 red onion, diced • 1 (14-ounce) can spinach, drained and chopped • 1 garlic clove, minced • 1 jalapeno pepper, seeded and minced • 1 tablespoon red wine vinegar • 2 cups tomato juice cocktail • 1 teaspoon Worcestershire sauce • 1 / 4 cup chopped fresh basil leaves or 1 tablespoon dried basil • Salt and fresh-ground black pepper, to taste • Ice, optional • 1 cup croutons, optional Using a nonreactive medium bowl, combine all ingredients except croutons. To serve, pour over ice in glasses, garnish with croutons and serve immediately. Or, if cooler space allows, cover and chill 2 hours or overnight for flavors to blend. Serve in bowls garnished with croutons. Makes 4 servings. Per serving (with croutons): 110 calories, Per serving (without croutons): 79 calories,Scott Fisher / Sun Sentinel