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
This delectable Spanish soup freezes beautifully, so make several batches in tomato season and freeze for consumption on cold, tomato-less winter days.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 12|
|Calories from Fat: 54 (57%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 33.8mg||1 %|
|Potassium 289.3mg||8 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 7.6g|
|Protein 1.7g||2 %|
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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: 95
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