Gazpacho
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Gazpacho calories by ingredient
Number of Servings: 16
Ingredients
-
3 lbs ripe tomatoes
1 bell pepper
1 cucumber
1 large onion
5 gloves garlic
3 Tbsp red wine vinegar
3 Tbsp lime juice
1/4 cup olive oil
Fresh 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)
Tips
Fresh summer vegetables are best for this recipe. Oregano, dill and coriander also make good herb choices.
Directions
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.