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Buttermilk Gazpacho

Thrifty.Chef's picture
Ingredients
  Hard cooked eggs 2 , halved
  Canned tomato/Mixed vegetable juice 12 Ounce (1 Can)
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Chopped spanish onion/Bermuda onion 1⁄2 Cup (8 tbs)
  Stalk celery 1 , diced
  Sweet pepper 1 Medium, cored, seeded, and chopped (Green Or Red)
  Black pepper 1⁄8 Teaspoon
  Snipped dill/1/4 teaspoon dried dillweed 1 Tablespoon
  Lime 1 , thinly sliced
Directions

1. Press the yolks of the eggs through a sieve into a mixing bowl. Add the tomato juice, buttermilk, onion, celery, green pepper, and black pepper, and the dill if used. Stir to mix.
2. Mince the egg whites, and divide among 4 mugs or soup bowls. Pour the soup over the whites. Garnish each serving with a slice of lime if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Mixing
Dish: 
Soup
Ingredient: 
Buttermilk
Interest: 
Everyday

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 530 Calories from Fat 147

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 640.6 mg26.7%

Total Carbohydrates 63 g20.9%

Dietary Fiber 12.4 g49.5%

Sugars 11.2 g

Protein 37 g73.4%

Vitamin A 167.2% Vitamin C 368.2%

Calcium 25.9% Iron 43.9%

*Based on a 2000 Calorie diet

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Buttermilk Gazpacho Recipe