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Easy Gazpacho

Mexican.Chef's picture
  Ripe red tomatoes 5 , quartered
  Sweet onion 1 , quartered
  Garlic 1 Clove (5 gm), crushed
  Beef stock 1 Cup (16 tbs), cooled
  Olive oil 3 Tablespoon
  Vinegar 2 Tablespoon
  Minced fresh parsley 2 Tablespoon (Do Not Substitute Dry; If Fresh Is Unavailable, Omit)
  Ground mild red chili 1⁄2 Teaspoon
  Salt To Taste
  Cucumber 1 , peeled
  Bell pepper To Taste
  Scallions with tops 4
  Thick french bread slices 4 , cut into cubes

1 In a blender or a food processor, place tomatoes, onion, garlic, stock, olive oil, vinegar and 1 tablespoon of the parsley.
2 Process until all ingredients are reduced to a lumpy puree. Add the red chile and salt to taste.
3 Chill for at least 2 hours before serving.
4- Meanwhile, chop the cucumber and bell pepper into fine cubes. Thinly slice the scallions. Place vegetables in similar pottery bowls.
5 Toast the bread cubes in a 300°F. oven for about 30 minutes, or until golden. Cool cubes and place in another pottery bowl.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1105 Calories from Fat 446

% Daily Value*

Total Fat 50 g77.6%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1982.1 mg82.6%

Total Carbohydrates 138 g46.1%

Dietary Fiber 16.2 g64.8%

Sugars 30.3 g

Protein 33 g66.9%

Vitamin A 170.2% Vitamin C 237.1%

Calcium 28.9% Iron 65.9%

*Based on a 2000 Calorie diet

Easy Gazpacho Recipe