Gazpacho |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup tomato juice | 4 cups peeled, seeded, and chopped tomato (about 3 pounds) | 1-1/4 cups peeled, seeded, and chopped cucumber (about 1 pound) |
| 1/2 cup minced green pepper | 1/2 cup minced onion | 2 cups tomato juice, chilled |
| 1/3 cup olive oil | 3 tablespoons vinegar | 1 clove garlic, minced |
| 2 to 3 tablespoons lemon juice | 1 teaspoon salt | 1/2 teaspoon paprika |
| 1/2 teaspoon pepper | 1/4 teaspoon hot sauce | croutons (optional) |
| commercial sour cream (optional) | ||
| 1 | Pour 1/2 cup tomato juice into ice cube trays to form 6 cubes; freeze. Combine chopped tomato, cucumber, green pepper, onion, and 2 cups tomato juice in a large bowl; stir gently to combine. Add oil and next 7 ingredients; stir gently. Cover and chill at least 4 hours. To serve. ladle soup into chilled bowls, and place a tomato juice cube in each serving. If desired, garnish each serving with croutons and a dollop of sour cream. |