Halve tomatoes, and place cut side down in stockpot. Cook over medium heat for 5 minutes. Add olive oil, carrots, onion, garlic, peppers, cumin, coriander, pepper flakes, salt & pepper and cook for 15 minutes. Add broth, stir, and simmer for 20 minutes. Add sherry vinegar, stir, and continue to simmer for 10 more minutes. Remove from heat and spoon mixture into a food processor. Pulse until smooth and put in bowl. Repeat until all of the mixture is blended. Chill soup for at least 2 hours. Serve with grated manchego cheese on top.
HL Tips & Tricks
Can't wait to chill the gazpacho? Serve hot with manchego grilled cheese sandwiches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (865g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 2085.9mg||72 %|
|Potassium 1109.8mg||29 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 28.5g|
|Protein 4g||6 %|
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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: 177
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