Try this Gazpacho (Salad Soup) recipe, or contribute your own.
Suggest a better description* Use low-sodium chicken stock or broth if vegetable stock is not available. ** For herbs, use your choice of chives, parsley, basil, or tarragon. All ingredients should be as fresh as possible. 1. Crush garlic in bowl and add bread which has been torn into small pieces. This helps give the soup consistency. Add sliced cucumber, diced green pepper, water and olive oil. Allow this mixture to marinate for several hours. 2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture. Blend in blender or food processor until the texture you prefer. Chill thoroughly. 3. Just before serving, mix in vinegar, cold stock and herbs. For added color, flavor and texture, garnish with garlic croutons, watercress or lime slices. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 43 | ||
Calories from Fat: 18 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 300.6mg | 8 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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