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Gazpacho With Cucumber

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  Ripe tomatoes 5 Medium, peeled, seeded and coarsely chopped
  Garlic 3 Clove (15 gm)
  Bread slice 3 , crusts removed and cubed
  Cucumber 1 , peeled, seeded and coarsely chopped
  Green pepper 1 , seeded and coarsely chopped
  Tomato juice 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Hot pepper sauce 3 Dash (Few dashes)
  Freshly ground black pepper To Taste
  Diced cucumber 1⁄4 Cup (4 tbs)
  Avocado 3
  Green pepper 1⁄4 Cup (4 tbs)

1. In batches in a food processor, combine tomatoes, garlic, bread, cucumber, green pepper, tomato juice, water, olive oil and vinegar. Process until pureed. Season with salt, pepper and hot pepper sauce.
2. Pour into container, cover and chili at least 1 hour until serving time.
3. Garnish with diced cucumber, avocado and green pepper.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1980 Calories from Fat 1298

% Daily Value*

Total Fat 152 g233.8%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2512.6 mg104.7%

Total Carbohydrates 157 g52.4%

Dietary Fiber 58.6 g234.3%

Sugars 45.7 g

Protein 32 g64.5%

Vitamin A 181.9% Vitamin C 646.8%

Calcium 32.5% Iron 63.5%

*Based on a 2000 Calorie diet

Gazpacho With Cucumber Recipe