Andalusian Gazpacho

2 hours Prep: 30 minutes Cook: 0 minutes

233 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

3	Cloves	garlic
3	slices	bread, white
2	each	green bell peppers
3	Lb	tomatoes
6	tablespoons	white wine vinegar
5	tablespoons	olive oil
1	x	salt and black pepper	freshly ground, to taste
1	dash	sugar
1	each	cucumber
1	each	onion
1	each	sweet red bell pepper
1/4	cup	chervil	freshly chopped

Directions

Mash the garlic cloves.

Remove the crust from the bread and cut into cubes.

Chop one green pepper and peel the tomatoes.

Cut 2 slices from one of the tomatoes and reserve.

Process the garlic, bread, chopped pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the mix seems thick, add a little cold water to make it soupy.

Chill.

Finely dice the cucumber, onion, red pepper and remaining green pepper, chervil and 2 reserved tomato slices.

Put each into a separate serving bowl.

Put a couple of ice cubes in chilled soup cups and pour the soup over.

Garnish with the diced vegetables.

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Nutrition Facts

Serving Size 223g

Amount per Serving

Calories 233 66% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 135mg	6%
Total Carbohydrate 18.0g	6%
Dietary Fiber 3.0g	12%
Sugars 5.0g
Protein 3.0g	6%

Vitamin A	24%		Vitamin C	149%
Calcium	5%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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