SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.4
  • Total Fat: 18.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 475.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Traditional Spanish Gazpacho calories by ingredient
Report Inappropriate Recipe

Traditional Spanish Gazpacho

Submitted by: SUNNYH99

Introduction

Taken from Martha Stewart's Living, Sept 2009 issue. I substituted balsamic vinegar for the red-wine and sherry vinegars it called for. I left in the tomato seeds for their nutritional value. It probably will be less bitter without them. Taken from Martha Stewart's Living, Sept 2009 issue. I substituted balsamic vinegar for the red-wine and sherry vinegars it called for. I left in the tomato seeds for their nutritional value. It probably will be less bitter without them.
Number of Servings: 6

Ingredients

    2 cups cubed bread (I used sesame seeded baguette and left the crust on)
    2 garlic cloves
    2 tsp salt
    Pepper to taste
    2 pounds ripe tomatoes, seeded ( I left them in)
    1 four-inch piece English cucumber, peeled and seeded
    1 one-inch thick slice green bell pepper
    2 tsp red-wine vinegar
    1 tsp sherry vinegar
    1/2 cup extra-virgin olive oil, plus more for drizzling
    1 cup cold water, plus more for soaking bread

Directions

1. Cover bread with cold water and soak 15 minutes. Cover garlic with water and bring to boil. Cook for 3 minutes, drain.
2. Transfer garlic to a blender. Squeeze excess liquid from bread and add to blender. Add 2 tsp salt, the tomatoes, cucumbers, green pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in 1 cup cold water (used less because of leaving in seeds). Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).

Serve with homemade croutons (NOT counted here). 1 cup of torn up rustic bread, sauteed in 1/2 cup extra-virgin olive oil in hot but not smoking skillet, until pale gold and crisp; drain on paper towels, season with salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user SUNNYH99.






Great Stories from around the Web


Rate This Recipe