Gazpacho Recipe

Ingredients

• 2 cucumbers, seedless, seeded and chopped, not peeled
• 3 red bell peppers, cored, seeded, and chopped
• 8 tomatoes, chopped
• 2 red onions, chopped
• 6 cloves garlic, minced or pushed through garlic press
• 6 cup tomato juice
• ½ cup sherry vinegar
• ½ cup olive oil
• salt, to taste

Directions

1. Run each vegetable through food processor until finely chopped but not pureed
2. After each vegetable is processed, place in a large bowl and mix in balance of ingredients
3. Chill for at least 4 hours or overnight
4. Puree ½ of the soup and add back to bowl
5. Ladle into bowls and finish with some fresh herbs before serving

Notes

Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in a blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.

Favorite Gazpacho

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Course Soup

Calories 1008 kcal

Ingredients

  

• 2 each cucumbers seedless, seeded and chopped, not peeled
• 3 each red bell peppers cored, seeded and chopped
• 8 Each tomatoes chopped
• 2 each red onions chopped
• 6 cloves garlic minced or use garlic press
• ½ cup sherry vinegar
• ½ cup olive oil
• Salt to taste

Instructions

 

• Run each vegetable through food processor until finely chopped but not pureed
• After each vegetable is processed, place in a large bowl and mix in balance of ingredients
• Chill for at least 4 hours or overnight
• Puree ½ of the soup and add back to bowl
• Ladle into bowls and finish with some fresh herbs before serving

Video

Nutrition

Calories: 1008kcalCarbohydrates: 7gProtein: 1gFat: 108gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 79gSodium: 15mgPotassium: 151mgFiber: 1gSugar: 1gVitamin A: 164IUVitamin C: 11mgCalcium: 43mgIron: 1mg

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