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Gazpacho

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Ingredients
  Vine ripened tomatoes 2 Pound, finely diced
  Cucumbers 2 , peeled and finely diced
  V8 juice 2 Cup (32 tbs)
  Onion 1⁄2 , finely diced (Preferably Walla Walla Sweet)
  Green bell pepper 1 , cored, seeded and finely diced
  Loosely packed cilantro leaves 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Vinegar 2 Tablespoon
  Garlic cloves 2 Large, minced
  Freshly squeezed lemon juice 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

COMBINE THE TOMATOES, cucumbers, V-8 juice, onion, green pepper, cilantro, olive oil, vinegar, garlic, and lemon juice in a large, nonreactive bowl.
Season to taste with salt and pepper, cover, and chill until ready to serve, preferably at least 4 hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Tomato
Interest: 
Everyday

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4.15
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 705 Calories from Fat 287

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 541.7 mg22.6%

Total Carbohydrates 105 g35%

Dietary Fiber 17 g68.2%

Sugars 74 g

Protein 13 g25.9%

Vitamin A 403.2% Vitamin C 709.7%

Calcium 20.2% Iron 26.9%

*Based on a 2000 Calorie diet

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Gazpacho Recipe