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Garden Gazpacho

Chef.Foodie's picture
  Green onions 5
  Garlic 1 Clove (5 gm)
  Red bell pepper 1 Large, seeded (Or Green)
  Cucumber 1 Large, peeled, seeded, and cut into chunks
  Tomatoes 2 Large, cut into eighths and seeded
  Canned sliced ripe olives 2 1⁄4 Ounce, drained well (1 Can)
  Lime juice 1⁄4 Cup (4 tbs)
  Chili seasoned tomato cocktail 1 Quart (1 Jar)
  Oregano leaves 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Liquid hot pepper seasoning To Taste
  Lime wedges 4

Insert slicing disc.
Slice onions.
Transfer to a large bowl.
Change to metal blade.
Mince garlic; leave in work bowl.
Coarsely chop bell pepper; add pepper and garlic to onions.
Place cucumber in work bowl; process, using on-off pulses, until coarsely chopped.
Add to onion mixture.
Coarsely chop tomatoes.
Add tomatoes to onion mixture with olives, lime juice, tomato cocktail, oregano, and cumin.
Season to taste with hot pepper seasoning.
Cover and refrigerate until cold (at least 1 hour or until next day).
Ladle into small bowls.
Pass lime wedges at the table.

Recipe Summary

Cook Time: 
60 Minutes

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 871 Calories from Fat 413

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4160.8 mg173.4%

Total Carbohydrates 109 g36.3%

Dietary Fiber 28.9 g115.5%

Sugars 52.6 g

Protein 24 g47.7%

Vitamin A 203.1% Vitamin C 441.8%

Calcium 21.6% Iron 34.7%

*Based on a 2000 Calorie diet

Garden Gazpacho Recipe