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Summer Gazpacho

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Ingredients
  Bell pepper 1 , seeded (Yellow / Orange)
  Cucumber 1 Medium, peeled and seeded
  Onion 1 Medium, peeled
  Garlic 1 Clove (5 gm)
  Tomatoes 3 Pound, peeled and seeded
  Olive oil 1 Tablespoon
  Spicy hot vegetable juice 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Reduced fat sour cream 6 Tablespoon
Directions

1. Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.
2. Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.
3. Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Summer, Healthy
Ingredient: 
Tomato

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4.2
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 772 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 31.5 mg10.5%

Sodium 1885.2 mg78.6%

Total Carbohydrates 108 g36%

Dietary Fiber 26.4 g105.6%

Sugars 62.6 g

Protein 26 g52.7%

Vitamin A 291.2% Vitamin C 716.6%

Calcium 42.7% Iron 37.1%

*Based on a 2000 Calorie diet

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Summer Gazpacho Recipe