Gazpacho
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 green bell pepper, cored and chopped 8 tomatoes, peeled, seeded, and chopped 1 large cucumber, peeled and chopped
1 large onion, chopped 3-5 ounces French bread, crusts rmoved 3 tbsps red wine vinegar
3 cups water pinch of salt and freshly ground black pepper 2 cloves garlic, minced
3 tbsps olive oil 2 tsps tomato paste (optional) GARNISH: 1 small onion, diced
1/2 small unpeeled cucumber, diced 3 tomatoes, peeled, seeded, and diced 1/2 green bell pepper, cored and diced



1 Combine all the prepared vegetables in a deep bowl and add the bread, breaking it into small pieces by hand. Mix together thoroughly.
2 Add the vinegar, water, salt, pepper, and garlic. Pour the mixture, a third at a time, into a food processor or blender and puree for about 1 minute, or until the soup is smooth.
3 Pour the puree into a clean bowl and gradually beat in the olive oil using a whisk. Add enough tomato paste for a good red color.
4 Cover the bowl tightly and refrigerate for at least 2 hours, or until thoroughly chilled. Before serving, beat the soup to make sure all the ingredients are blended, and then pour into a large chilled soup tureen or into chilled individual soup bowls. Serve all the garnishes in separate bowls.

Back