Try this Southwestern Gazpacho (Cafe Terra Cotta) recipe, or contribute your own.
Suggest a better description1. Puree the tomatoes and one of the onions in a food processor or blender until smooth, adding some of the tomato juice to liquefy. Dice the peppers, cucumbers, chile, and remaining onion and stir them into the puree. 2. Whisk the vinegar, oil, and garlic together in another bowl. Stir in the diced vegetables and the tomato puree. Add the balance of the tomato juice, making sure the ingredients are well blended. Whisk in the seasonings, adjusting to taste. 3. Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream. Note: Try adding some yellow bell pepper when available for extra color. Variation: Recently at the restaurant we have begun to present this dish in a more dramatic way. Instead of mixing in the diced vegetables into the tomato puree in step 1, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or a shallow soup bowl. Combine the remaining ingredients and spoon them around the vegetable "towers." ref Contemporary Southwest, The Cafe Terra Cotta Cookbook, by Donna Nordin mcRecipe c/o Brenda Adams
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Serving Size: 1 Serving (700g) | ||
Recipe Makes: 8 | ||
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Calories: 173 | ||
Calories from Fat: 43 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 434.9mg | 15 % | |
Potassium 1533.4mg | 40 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 24.3g | ||
Protein 6.2g | 9 % | |
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: 173
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