Gazpacho
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 cups chopped tomato.5 c chopped celery.5 c chopped carrots.5 c fresh asparagus.5 c chopped broccoli.5 c chopped peeled cucumber2 T chopped onion2 tsp chopped chives1 clove garlic, finely minced2.5 T wine vinegar2 T olive oil.5 tsp Worcestershire sauce2 c tomato juice
Chop carrots finely and place in boiling water. Simmer for 5 min. Chop asparagus into 1 inch pieces and add to carrots. Chop broccoli and add to boiling water. Simmer all for another three minutes. Remove from heat and chill immediately.
In a large bowl, combine tomatoes, onions, chives, cucumbers, celery, and garlic. Stir in chilled vegetables. Add vinegar, olive oil, Worcestershire sauce and tomato juice. Refrigerate for 6 hours or overnight.
Serving Size: makes 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TATABEAR65.
In a large bowl, combine tomatoes, onions, chives, cucumbers, celery, and garlic. Stir in chilled vegetables. Add vinegar, olive oil, Worcestershire sauce and tomato juice. Refrigerate for 6 hours or overnight.
Serving Size: makes 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TATABEAR65.
Nutritional Info Amount Per Serving
- Calories: 73.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 240.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.8 g
- Protein: 1.7 g
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