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Gazpacho

Yogurt.Cooks's picture
Ingredients
  Ground cumin seeds 1⁄2 Teaspoon
  Dillweed 1⁄2 Teaspoon
  Garlic powder 1 Dash
  Basil 1 Teaspoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Tabasco sauce 3 Drop
  Olive oil 1 Tablespoon
  Red vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Tomato juice 1⁄2 Cup (8 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Cucumbers 3 , peeled and chopped
  Spanish onion 1 Large, chopped
  Tomatoes 3 Medium, peeled and chopped
  Green pepper 1 Large, deseeded and chopped
  Dried parsley 1 Tablespoon
  Grated lemon rind 1 Teaspoon, grated
Directions

Combine all dry ingredients in blender.
Add broth, Tabasco sauce, oil, vinegar, lemon juice and tomato juice.
Blend until smooth, about 1 minute.
Add yogurt and sour cream; blend 20 seconds.
Add cucumbers, onion, tomatoes and green pepper; mix 15 seconds.
Refrigerate 2 hours.
Garnish with parsley and lemon rind.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
8

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4.4125
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 101 Calories from Fat 49

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 9.3 mg3.1%

Sodium 352.2 mg14.7%

Total Carbohydrates 12 g4%

Dietary Fiber 2.6 g10.6%

Sugars 6.4 g

Protein 3 g5.8%

Vitamin A 18.8% Vitamin C 59.6%

Calcium 9.2% Iron 14.2%

*Based on a 2000 Calorie diet

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Gazpacho Recipe