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Gazpacho Soup

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Ingredients
  Canned peeled tomatoes 26 Ounce (1 Large Can)
  Salt 1⁄2 Teaspoon
  Oil 3 Tablespoon
  Tomato juice 8 Ounce
  Crumbled white bread 1 1⁄2 Cup (24 tbs)
  Cumin 1⁄4 Teaspoon
  Garlic 5 Clove (25 gm), crushed
Directions

Blend.
Then add 3 c.cold water.
Chill for about 24 hours.
Serve this cold soup but pass four condiment cups or small bowls filled with chopped green pepper, chopped green onions, chopped celery and chopped cucumber, to be sprinkled on top of soup, as chosen.
This soup is best if done on a blender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy

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3.97941
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 810 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.4%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2797.9 mg116.6%

Total Carbohydrates 83 g27.7%

Dietary Fiber 9.3 g37.1%

Sugars 29.5 g

Protein 15 g29.6%

Vitamin A 112.2% Vitamin C 173.7%

Calcium 42.6% Iron 26.5%

*Based on a 2000 Calorie diet

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Gazpacho Soup Recipe