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Home Made Gazpacho

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Ingredients
  Cucumber 1 Medium
  Tomatoes 12 Ounce
  Pepper red 1
  Green pepper 1
  Bermuda onions 2 Large
  Garlic 1 Teaspoon, finely chopped
  White breadcrumbs 2 Cup (32 tbs)
  Red wine vinegar 3 Tablespoon
  Salt 2 Teaspoon
  Olive oil 2 Teaspoon
  Paprika pepper/Chili sauce 1⁄2 Teaspoon
Directions

Wash the cucumber, tomatoes and peppers.
Chop the cucumber, peel and chop the tomatoes, seed and chop the peppers.
Peel and chop the onions.
In a bowl mix the vegetables with the garlic, breadcrumbs, about 2 cups water, the vinegar and salt.
Blend the mixture in a blender.
Beat the oil and paprika or chili sauce into the tomato mixture and leave, covered, in the refrigerator for 2 hours.
Before serving, stir well and ladle into chilled soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
120 Minutes
Servings: 
6

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4.12941
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 126 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 758.1 mg31.6%

Total Carbohydrates 23 g7.8%

Dietary Fiber 4 g15.9%

Sugars 8.5 g

Protein 3 g7%

Vitamin A 29.5% Vitamin C 105.3%

Calcium 6.3% Iron 7.4%

*Based on a 2000 Calorie diet

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Home Made Gazpacho Recipe