Gazpacho Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 167.7
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 828.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.3 g
View full nutritional breakdown of Gazpacho Soup calories by ingredient
Introduction
I just threw together what I had on hand. I just threw together what I had on hand.Number of Servings: 6
Ingredients
-
4 ripe, on the vine tomatoes, peeled
1/2 cucumber, peeled (100g)
1/2 medium onion (60g)
2 cloves garlic
1/4 green bell pepper (60g)
1/4 red bell pepper (60g)
1 (15oz) can tomato sauce
1/4 cup olive oil
2 oz. french bread, soaked in cold water mixed with a little bit of white wine vinegar (optional)
Directions
I made this whole thing in a food processor
Makes 6 1-cup servings
Peel the tomatoes first. To make it easy, boil a pot of water, and then stick the tomatoes in for one minute. The skin comes off much easier this way.
1. chop garlic and onions in food processor
2. Add tomatoes, chop, then puree
3. Add soaked bread, puree
4. Add cucumber and peppers, chop, then puree
5. blend in olive oil
6. Stir in tomato sauce (or add it to the food processor if you have room)
7. Add salt and pepper to taste, and maybe some water or vinegar if you want a thinner soup.
8. Chill in the refrigerator before serving
Number of Servings: 6
Recipe submitted by SparkPeople user TRUMPETESS.
Makes 6 1-cup servings
Peel the tomatoes first. To make it easy, boil a pot of water, and then stick the tomatoes in for one minute. The skin comes off much easier this way.
1. chop garlic and onions in food processor
2. Add tomatoes, chop, then puree
3. Add soaked bread, puree
4. Add cucumber and peppers, chop, then puree
5. blend in olive oil
6. Stir in tomato sauce (or add it to the food processor if you have room)
7. Add salt and pepper to taste, and maybe some water or vinegar if you want a thinner soup.
8. Chill in the refrigerator before serving
Number of Servings: 6
Recipe submitted by SparkPeople user TRUMPETESS.