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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 80.8
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 336.4 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Gazpacho calories by ingredient
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Gazpacho

Submitted by: ANAVLY

Introduction

My variation of the recipe from Anne Lindsay's "New Light Cooking". I halved the recipe and made a few changes. My variation of the recipe from Anne Lindsay's "New Light Cooking". I halved the recipe and made a few changes.
Number of Servings: 4

Ingredients

    1 clove garlic
    1/4 onion, large (e.g. Sweet or Spanish), cut into chunks
    1/2 Red or Green Pepper, cut into chunks
    2 tomatoes, cut into quarters
    1/2 cucumber, peeled and cut into chunks
    2 cups Tomato Juice (I use one small can)
    5 fresh basil leaves (can also substitute cilantro, parsley, or dill)
    2 tbsp balsamic or red wine vinegar
    1 tbsp extra virgin olive oil
    dash pepper, hot pepper flakes

Directions

Makes about 4 bowls of about 1 cup each

In food processor or blender, with machine running, drop garlic into feed tube, then onion. Turn machine off.

Add a couple pieces of tomato, blend, and continue adding pieces of tomato, cucumber, and red pepper a couple at a time until blended.

Add remaining ingredients except for tomato juice and blend together.

Pour into a bowl, and add tomato juice (I like to "rinse" my blender by putting in the tomato juice and giving it a whirl, the tomato juice helps a bit more of the rest of it come out). Cover and refrigerate for 30 minutes. Serve cold.

Number of Servings: 4

Recipe submitted by SparkPeople user ANAVLY.






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