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Barb's Best Gazpacho

Barb's Best Gazpacho

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Submitted by Mary Jane

Barb’s Best Gazpacho recipe

YIELD

6 servings

PREP

30 min

COOK

0 min

READY

4 hrs

Ingredients

2 2
EACH EACH GARLIC CLOVES
chopped
5 5
MEDIUM MEDIUM TOMATOES
5 5
2 2
MEDIUM MEDIUM CUCUMBERS
english, peeled, cut in 1 inch pieces
1 1
LARGE LARGE RED ONION
1 1
LARGE LARGE GREEN BELL PEPPERS
cored, seeded and ribbed
1 1
LARGE LARGE SWEET RED BELL PEPPERS
cored, seeded and deribbed
2 473
CUPS ML TOMATO JUICE
¼ 59
½ 118
CUP ML VODKA
optional *
2 3E+1
TABLESPOONS ML LIME JUICE
fresh
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 2
RED HOT PEPPER SAUCE
or to taste *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
or to taste
1 15
TABLESPOON ML CELERY SALT
or to taste
1 1
X X BLACK PEPPER
freshly ground *
2 2
EACH EACH CELERY STALKS
(inner), very thinly diced
1 1
X X CROUTONS
garlic *

Directions

Core the 5 medium tomatoes and coarsely chop them.

Whiz the garlic in a blender or food processor, add the tomatoes and purée until smooth.

Strain the purée into a large non-reactive bowl.

Coarsely chop 1 of the cucumbers, ½ of the onion, and ½ of the green and red bell peppers.

Add the chopped vegetables to the processor (if using a blender, add ½ cup of the tomato or vegetable juice as well).

Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid.

Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper.

Stir well.

Cover and refrigerate for 4 hours or overnight.

Finely dice the Roma tomatoes, remaining ½ onion, ½ green and red peppers and 1 cucumber.

Add the finly diced celery.

Reserve, refrigerated in small mixing bowl.

To serve, ladle soup into chilled individual bowls.

Sprinkle with the chopped vegetables and croutons, if using.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 178 49% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1229mg 51%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 63% Vitamin C 176%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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