gazpacho!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lbs vine ripened tomatoes, cut into chunks1 medium cucumber, peeled cut into chunks3 medium stalks of celery, cut into chunks1 medium green pepper, seeded & cut into large pieces (substitute red, yellow, or orange as desired)1 garlic clove (pressed or crushed)1 tbsp extra virgin olive oil1 tbsp sherry vinegar1 tsp of hot sauce or to taste1/2 loaf of french, ciabatta, or rustic bread (cubed, drizzled with extra virgin olive oil, s & p)salt & pepper to tasteFage yogurt
website says serves 4
in a blender or food processor combine the tomatoes, cucumber, celery, pepper, garlic, sherry vinegar until the mixture becomes a thick liquid.
taste for acidity, add a little more vinegar if necessary to balance things out.
add olive oil, hot sauce, s&p, blend again.
stick it in the fridge for a minimum of 30 mins before eating
cube the bread & toss with olive oil, s&p and bake at 350 degrees for 5 mins or until crispy.
to serve, pour soup mixture into bowls, add a spoonful of fage yogurt or sour cream, add a few cubes of toasted bread and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user ELAPOINTE.
in a blender or food processor combine the tomatoes, cucumber, celery, pepper, garlic, sherry vinegar until the mixture becomes a thick liquid.
taste for acidity, add a little more vinegar if necessary to balance things out.
add olive oil, hot sauce, s&p, blend again.
stick it in the fridge for a minimum of 30 mins before eating
cube the bread & toss with olive oil, s&p and bake at 350 degrees for 5 mins or until crispy.
to serve, pour soup mixture into bowls, add a spoonful of fage yogurt or sour cream, add a few cubes of toasted bread and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user ELAPOINTE.
Nutritional Info Amount Per Serving
- Calories: 250.6
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 254.4 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.2 g
- Protein: 18.9 g
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