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Blender Gazpacho

Ingredients
  Tomato juice 3 Cup (48 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Tomatoes 2 Medium, peeled and quartered
  Cucumber 1 Small, cut into pieces
  Green pepper 1 Small, cut into pieces
  Celery stalks 3 Medium, sliced
  Onion 1⁄4 Medium, cut into pieces
  Parsley sprigs 4 Small
  Bread slice 2 , torn in pieces
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Croutons 1 Cup (16 tbs)
  Cucumber slice 4
Directions

Put 1 cup of the tomato juice, olive or salad oil, wine vinegar, and garlic in blender container.
Blend till garlic is finely chopped.
Add half each of the tomato, cucumber, green pepper, celery, onion, parsley, bread, salt, and pepper to blender container.
Blend till vegetables are pureed.
Transfer to 2-quart container.
Repeat with remaining tomato juice, vegetables, bread, and seasonings.
Cover and chill thoroughly in the refrigerator.
Serve in chilled mugs or bowls topped with croutons and cucumber slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Clove
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.3375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 193 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 658.1 mg27.4%

Total Carbohydrates 26 g8.8%

Dietary Fiber 3.4 g13.7%

Sugars 10 g

Protein 5 g9.4%

Vitamin A 32.9% Vitamin C 100.5%

Calcium 6.5% Iron 11.6%

*Based on a 2000 Calorie diet

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Blender Gazpacho Recipe