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Gazpacho Recipe

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Gazpacho Recipe

Prep Time:

Ingredients

  • Onions raw | 0.50 medium 2-1/2" dia
  • Crushed tomatoes | 14.00 oz
  • Sweet Green peppers, raw | 0.50 small
  • Cucumber, with peel, raw | 0.50 cucumber 8-1/4"
  • Garlic, raw | 3.00 Tbsp
  • Olive oil | 3.00 tablespoon
  • Vinegar, distilled | 2.00 tbsp
  • Lemon juice, raw | 2.00 tbsp
  • Tomato paste, canned without salt | 2.00 tbsp
  • Tomato juice, no salt | 2.00 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 174.35 mg

Fat per serving: 10.99 g

Saturated fat per serving: 1.54 g

Protein per serving: 3.71 g

Sodium per serving: 190.96 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Coarsely chop the onion, de-seed pepper and chop it very finely. Then coarsely grate the cucumber, crush garlic cloves and set aside.
  2. Put cucumber and sweet pepper into a large mixing bowl.
  3. Put onion, garlic and tomatoes in a blender, blend, then add lemon juice, tomato paste, oil and vinegar.
  4. Blend until smooth. Then put tomato mixture to the mixing bowl and mix well. Add tomato juice and mix again.
  5. Adjust seasoning then cover the bowl with plastic wrap and let chill for more than 6 hours to meld flavors together.
  6. Ladle the soup into serving bowls. Serve with croutons.

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