Gazpacho
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Blanche tomatoes in boiling water for about a minute. Core and pull skins off. Peel and chop cucumber. Seed pepper and cut into chunks. Chop onions, herbs and garlic cloves. Place all chopped veggies except tomato into a bowl and mix.
In three batches, blend 1/3 of the tomatoes with one of the liquids (vinegar, lime juice, or olive oil). Once liquified, add 1/3 of the chopped veggies and blend as desired-- I like mine smooth but others prefer more texture. For the final batch, add the herbs, salt and pepper to the blender. Pour each batch into storage container, stir and chill several hours before serving.
Serving Size: makes about 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user THELMALMF3B.
3 lbs ripe tomatoes1 bell pepper1 cucumber1 large onion5 gloves garlic3 Tbsp red wine vinegar3 Tbsp lime juice1/4 cup olive oilFresh herbs to taste (nutritional info uses 10 leaves fresh basil)Salt to taste (I use 2 tsp sea salt)Pepper to taste (I use 1/2 tsp)
Blanche tomatoes in boiling water for about a minute. Core and pull skins off. Peel and chop cucumber. Seed pepper and cut into chunks. Chop onions, herbs and garlic cloves. Place all chopped veggies except tomato into a bowl and mix.
In three batches, blend 1/3 of the tomatoes with one of the liquids (vinegar, lime juice, or olive oil). Once liquified, add 1/3 of the chopped veggies and blend as desired-- I like mine smooth but others prefer more texture. For the final batch, add the herbs, salt and pepper to the blender. Pour each batch into storage container, stir and chill several hours before serving.
Serving Size: makes about 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user THELMALMF3B.
Nutritional Info Amount Per Serving
- Calories: 58.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 299.5 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.4 g
- Protein: 1.1 g
Member Reviews