Blender Gazpacho Soup
|Tomatoes||2 Large, peeled|
|Cucumber||1 Large, pared|
|Green pepper||1 Medium|
|Pimento||1 , drained|
|Canned tomato juice||24 Ounce (2 Cans Of 12 Ounce Each)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Liquid hot pepper seasoning||1 Dash|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Croutons||1⁄2 Cup (8 tbs) (Packaged)|
In an electric blender, combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimento and 1/2 cup of tomato juice, garlic.
Blend, covered at high speed, long enough to puree vegetables.
In a large bowl, mix pureed vegetables with the remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper seasoning, salt and pep per.
Refrigerate mixture, covered, for several hours.
When ready to serve, dice separately remaining tomato, cucumber, onion and pepper. ADD IN SOUP.
Serving size: Complete recipe
Calories 917 Calories from Fat 504
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 8.2 g40.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2169.1 mg90.4%
Total Carbohydrates 97 g32.3%
Dietary Fiber 16.9 g67.7%
Sugars 53 g
Protein 17 g33.6%
Vitamin A 175.2% Vitamin C 622.2%
Calcium 24.9% Iron 46.4%
*Based on a 2000 Calorie diet