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Gazpacho

Veggie.Lover's picture
Ingredients
  Cucumber 1 , finely chopped, peeled if desired
  Onion 1 , finely chopped
  Green bell pepper 1 , coarsely chopped
  Ripe tomatoes 2 , coarsely chopped, peeled if desired
  Tomato juice 4 Cup (64 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Apple cider vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Tamari/Soy sauce 2 Tablespoon
  Chopped fresh parsley/2 teaspoons dried parsley 2 Tablespoon
  Garlic clove 1 Large, pressed
  Hot pepper sauce 1 Dash (Or To Taste)
Directions

Combine ingredients in a bowl and chill in refrigerator for several hours. For a classic touch, puree half the mixture in a blender or food processor, then return it to the rest of the soup.
Serve cold, garnished with a half slice of lemon on the rim of each soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Feel: 
Cool
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 847 Calories from Fat 493

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1816.3 mg75.7%

Total Carbohydrates 86 g28.5%

Dietary Fiber 14 g55.9%

Sugars 54.8 g

Protein 18 g35.5%

Vitamin A 192.5% Vitamin C 685%

Calcium 25% Iron 49.8%

*Based on a 2000 Calorie diet

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Gazpacho Recipe