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Quick Tomato Pepper Gazpacho

chef.tim.lee's picture
Ingredients
  Diced celery 1⁄2 Cup (8 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Diced red bell pepper 1⁄4 Cup (4 tbs)
  Spanish onion 1⁄2 Cup (8 tbs), diced
  Peeled seeded and diced cucumber 1⁄2 Cup (8 tbs)
  Peeled diced tomato 1 Cup (16 tbs) (Fresh)
  Tomato juice 1 Quart
  Red wine vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Garlic cloves 1 Small, peeled and minced
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Worcestershire sauce 1 Teaspoon (Or More To Taste)
  Dairy sour cream 1 Tablespoon (For Garnish)
  Cucumber slices 4 (For Garnish)
Directions

In a large bowl, combine celery, green pepper, red pepper, onion, cucumber, tomato, tomato juice, vinegar, olive oil, garlic, salt, black pepper and Worcestershire sauce; mix well. (If you want a smooth soup, puree mixture in batches in an electric blender until smooth.)
Cover and refrigerate at least 4 hours.
Stir gently before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 598 Calories from Fat 299

% Daily Value*

Total Fat 34 g52.1%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 7.8 mg2.6%

Sodium 758.1 mg31.6%

Total Carbohydrates 68 g22.8%

Dietary Fiber 12 g48%

Sugars 43.5 g

Protein 12 g24.8%

Vitamin A 161.6% Vitamin C 490.7%

Calcium 28.3% Iron 30.8%

*Based on a 2000 Calorie diet

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Quick Tomato Pepper Gazpacho Recipe