Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 2 pounds ripe tomatoes peeled (seeded if you wish) and chopped
- 1 1/2 cups Spanish onion chopped
- 2 cups bell pepper chopped, any color
- 2 cups cucumbers peeled and chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup white wine or sherry vinegar
- 3 cloves garlic chopped (can use more to taste)
- 2 slices country bread crusts removed
- 1 tablespoon lemon juice - about 1/2 lemon
- 1/4 teaspoon Salt - to taste
- 2 cups water - ice cold
Preparation
If bread is a bit stale, soak in some water for a bit to soften, then squeeze dry; tear softened bread into large pieces. Mix all ingredients together well, using hands or a large rubber spatula. In two batches, puree the mix in blender, adding approximately 1 c. of the water to each batch. Chill thoroughly, and serve VERY COLD!!
Traditional garnishes include finely chopped cucumber, onion, bell peppers, garlic croutons, and chopped hard-boiled egg. Serve as condiments alongside the gazpacho; a large dollop of sour cream or creme fraiche atop each bowl of soup is also nice.
Each (app 1 1/2 cup) serving contains an estimated:
Cals: 116, FatCals: 57, TotFat: 6g
SatFat: 0g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 97mg, K: 304mg
TotCarbs: 16g, Fiber: 2g, Sugars: 3g
NetCarbs: 14g, protein: 2g
