- 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
Traditional Spanish GazpachoSubmitted by: SUNNYH99
IntroductionTaken 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.
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
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.