Gazpacho, add shrimp or salmon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 82.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 534.0 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.8 g
- Protein: 2.0 g
View full nutritional breakdown of Gazpacho, add shrimp or salmon calories by ingredient
Introduction
Small recipe makes 2-4 servings Small recipe makes 2-4 servingsNumber of Servings: 4
Ingredients
-
tomato juice
tomato
cucumber
roasted red pepper
roasted jalapeno
scallions
olive oil
red wine vinegar
Columela sherry wine vinegar glaze
Directions
Gazpacho
2-4 servings
Pour into quart jar
11.5 ounces tomato juice (1 can Campbell’s)
Finely chop and add to jar ½ to ¼ of an inch (or process if you don’t mind cleaning the processor)
6 to 8 inches of hothouse cucumber, halved seeded if necessary) but not peeled
1 large ripe tomato, peeled
¼ Vidalia onion OR 2 scallions, thinly sliced
1 red bell pepper, cored and seeded and roasted
1 jalapeno, cored and seeded and roasted, then minced
Add to jar (optional items not in calorie count)
1 large garlic clove, pressed (optional)
2 T red wine vinegar or ½ T red wine vinegar and ½ T Columela Sherry Wine Vinegar Glaze)
1 T good olive oil (more if not watching calories)
1/2 t salt or more to taste
freshly ground black pepper
Dash of Tabasco (Optional)
Dash of Worcestershire (Optional)
Shake to mix and taste
Chill and adjust seasoning before serving
The longer gazpacho sits, the more the flavors develop
Optional:
Add to each portion 3 oz of cooked shrimp or 3 oz of salmon to make a meal
Serving Size: 2 meal sized portion or 4 appetizer sized portions
Number of Servings: 4
Recipe submitted by SparkPeople user SEARCY1945.
2-4 servings
Pour into quart jar
11.5 ounces tomato juice (1 can Campbell’s)
Finely chop and add to jar ½ to ¼ of an inch (or process if you don’t mind cleaning the processor)
6 to 8 inches of hothouse cucumber, halved seeded if necessary) but not peeled
1 large ripe tomato, peeled
¼ Vidalia onion OR 2 scallions, thinly sliced
1 red bell pepper, cored and seeded and roasted
1 jalapeno, cored and seeded and roasted, then minced
Add to jar (optional items not in calorie count)
1 large garlic clove, pressed (optional)
2 T red wine vinegar or ½ T red wine vinegar and ½ T Columela Sherry Wine Vinegar Glaze)
1 T good olive oil (more if not watching calories)
1/2 t salt or more to taste
freshly ground black pepper
Dash of Tabasco (Optional)
Dash of Worcestershire (Optional)
Shake to mix and taste
Chill and adjust seasoning before serving
The longer gazpacho sits, the more the flavors develop
Optional:
Add to each portion 3 oz of cooked shrimp or 3 oz of salmon to make a meal
Serving Size: 2 meal sized portion or 4 appetizer sized portions
Number of Servings: 4
Recipe submitted by SparkPeople user SEARCY1945.