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Gazpacho With Garlic Croutons

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Ingredients
  Cucumber 1 Medium, peeled, chopped
  Tomatoes 3 Medium, coarsely chopped
  Onion 1 Small, finely sliced
  Garlic 1 Teaspoon, finely sliced (5 Milliliter)
  Breadcrumbs 500 Milliliter (2 Cups)
  Cold water 500 Milliliter (2 Cups)
  Wine vinegar 30 Milliliter (2 Tablespoon)
  Salt 2 Teaspoon (10 Milliliter)
  Olive oil/Corn oil 2 Teaspoon (10 Milliliter)
  Garlic croutons 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Green bell pepper 1 , julienned
Directions

–  In a soup tureen, mix together vegetables, garlic and breadcrumbs. Add water, vinegar and salt. Run mixture through blender. Return to soup tureen. Pour oil into soup and stir with a wire whisk. Cover and refrigerate for at least 2 hours.
–  When ready to serve, garnish with croutons and julienned peppers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1653 Calories from Fat 257

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7485.5 mg311.9%

Total Carbohydrates 302 g100.6%

Dietary Fiber 21.9 g87.7%

Sugars 42.6 g

Protein 46 g92.9%

Vitamin A 75.8% Vitamin C 304.1%

Calcium 88.8% Iron 119.9%

*Based on a 2000 Calorie diet

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Gazpacho With Garlic Croutons Recipe