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Barb's Best Gazpacho

 
Barb's Best Gazpacho
35

Barb's Best Gazpacho recipe

Yield

6

servings

Prep

30

min

Cook

0

min

Ready

4

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 each garlic cloves
chopped
5 medium tomatoes
5 each italian plum (roma) tomatoes
ripe
2 medium cucumbers
english, peeled, cut in 1 inch pieces
1 large red onion
1 large green bell peppers
cored, seeded and ribbed
1 large sweet red bell peppers
cored, seeded and deribbed
2 cups tomato juice
¼ cup olive oil, extra-virgin
¼ cup red wine vinegar
½ cup vodka
optional
*
2 tablespoons lime juice
fresh
1 tablespoon worcestershire sauce
2 red hot pepper sauce
or to taste
*
¼ teaspoon cayenne pepper
or to taste
*
1 tablespoon celery salt
or to taste
1 x black pepper
freshly ground
*
2 each celery stalks
(inner), very thinly diced
1 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

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Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 17849% of calories 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?

 

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