|Garlic||1 Clove (5 gm)|
|Mixed herb||1⁄2 Cup (8 tbs)|
|Unrefined olive oil||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Chilled water/Vegetable stock||2 Cup (32 tbs)|
|Sea salt/Tamari soy sauce||1 Teaspoon|
|Dry bread crumbs/Yogurt||1⁄2 Cup (8 tbs)|
Place the vegetables in a chopping bowl and chop fine.
Slowly add the oil, lemon juice, and water or stock.
Add the onion and salt or tamari.
Chill 4 hours before serving.
Garnish with dry bread crumbs or yogurt.
Serve gazpacho for the first course when you're having tacos for dinner.
Or, for a special luncheon, scoop out large, firm, red tomatoes, fill them with gazpacho, and top with sour cream or yogurt seasoned with curry.
Set each tomato on a big romaine leaf and pass croutons.
Serving size: Complete recipe
Calories 403 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1751.3 mg73%
Total Carbohydrates 59 g19.6%
Dietary Fiber 10.2 g40.8%
Sugars 21.1 g
Protein 10 g19.9%
Vitamin A 60.2% Vitamin C 316.2%
Calcium 15.7% Iron 18.8%
*Based on a 2000 Calorie diet