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Andalusian Gazpacho

 

26

Yield

4

servings

Prep

30

min

Cook

0

min

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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