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Gazpacho

creative.chef's picture
Ingredients
  Tomatoes 1 1⁄4 Pound
  Cucumber 1⁄2
  Onion 1 Large
  Sweet pepper 1 (Red / Green)
  Garlic 2 Clove (10 gm)
  Soft white bread crumbs 2 Cup (32 tbs)
  Olive oil 3 Tablespoon
  Wine vinegar 1 Tablespoon
  Parsley sprigs/Mint sprigs 1
  Water 5 Cup (80 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Blanch, peel and chop the tomatoes.
Peel, seed and chop the cucumber.
Peel and chop the onion.
Seed and chop the pepper; peel and chop the garlic.
Place all the vegetables in a blender with bread crumbs, oil, vinegar, parsley or mint, salt and pepper and 2 1/2 cups of the water.
Blend to a puree.
Place puree in a large bowl and stir in the remaining water.
Cover and chill for 3 hours.
Before serving, add a few ice cubes.
Serve with side dishes of chopped onion, hard-cooked eggs, tomatoes, peppers and croutons.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

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4.02857
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 933 Calories from Fat 441

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1061.2 mg44.2%

Total Carbohydrates 111 g37%

Dietary Fiber 17.6 g70.3%

Sugars 38.7 g

Protein 18 g35.5%

Vitamin A 177.3% Vitamin C 439%

Calcium 30.7% Iron 38.2%

*Based on a 2000 Calorie diet

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Gazpacho Recipe