Try this Barbs Best Gazpacho recipe, or contribute your own.
Suggest a better descriptionNumber of Servings: 6 homemade garlic croutons (optional) Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl. Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid. Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight. Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber. Add the finly diced celery. Reserve, refrigerated in small mixing bowl. To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using. Posted to recipelu-digest by GramWag@aol.com on Feb 7, 1998
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 89 | ||
Calories from Fat: 81 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.6mg | 1 % | |
Potassium 39.7mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.1g | 0 % | |
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: 89
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