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Summer Gazpacho

Ingredients
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Tomato 1 Cup (16 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Green pepper 1⁄2 Cup (8 tbs), finely chopped
  Green onions 1⁄3 Cup (5.33 tbs), finely chopped
  Wine vinegar 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Fresh parsley 2 Teaspoon, chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

MAKING
1) Combine tomato juice, tomato, celery, green pepper, green onions, wine vinegar, vegetable oil, fresh parsley, garlic clove, salt, pepper and worcestershire sauce and mix it well.
FINALIZING
2) Chill it for atleast 8 hours or overnight.
SERVING
3) Serve it chilled in hot season.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Servings: 
4

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3.97222
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 113 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 525.7 mg21.9%

Total Carbohydrates 11 g3.5%

Dietary Fiber 2 g8.1%

Sugars 7.5 g

Protein 2 g4.2%

Vitamin A 33% Vitamin C 90.5%

Calcium 3.8% Iron 6.8%

*Based on a 2000 Calorie diet

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Summer Gazpacho Recipe