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Cucumber Gazpacho

Gadget.Cook's picture
Ingredients
  Onion 1 Small
  Parsley sprigs 1 Teaspoon
  Mint sprig 1
  Garlic 1 Clove (5 gm)
  Cucumber 1
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Wine vinegar 1 Teaspoon
  Tomato juice 1 Pint (600 Milliliter)
  Ground black pepper To Taste
  Ice cubes 1 Cup (16 tbs)
  Salt To Taste
Directions

Peel and quarter the onion.
Place it with the parsley, mint and garlic in the bowl and chop finely, using the double-bladed chopping knife.
Peel the cucumber and cut into 5-cm/2-in lengths.
Feed into the bowl until roughly chopped.
Mix with the remaining ingredients and chill well.
Float ice cubes or croutons on top.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Cucumber

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 171 Calories from Fat 5

% Daily Value*

Total Fat 0.64 g0.99%

Saturated Fat 0.17 g0.86%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 473.2 mg19.7%

Total Carbohydrates 41 g13.7%

Dietary Fiber 5.5 g21.9%

Sugars 25.3 g

Protein 7 g13.3%

Vitamin A 56.7% Vitamin C 188.1%

Calcium 12.9% Iron 20.5%

*Based on a 2000 Calorie diet

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Cucumber Gazpacho Recipe