Andalusian Gazpacho
26
26
Ingredients
| 3 | Cloves |
garlic
|
* |
| 3 | slices |
white bread
|
|
| 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 |
cucumbers
|
|
| 1 | each |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| ¼ | 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.
Nutrition Facts
Serving Size 223g (7.9 oz)Amount per Serving
Calories 23366% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
12%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 135mg
6%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
12%
Sugars g
Protein
6g
Vitamin A 24%
•
Vitamin C 149%
Calcium 5%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
