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Barb's Best Gazpacho

 
Barb's Best Gazpacho
36

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

2each garlic cloves
chopped
5medium tomatoes
5each italian plum (roma) tomatoes
ripe
2medium cucumbers
english, peeled, cut in 1 inch pieces
1large red onion
1large green bell peppers
cored, seeded and ribbed
1large sweet red bell peppers
cored, seeded and deribbed
473ml tomato juice
59ml olive oil, extra-virgin
59ml red wine vinegar
118ml vodka
optional
*
30ml lime juice
fresh
15ml worcestershire sauce
2 red hot pepper sauce
or to taste
*
1.3ml cayenne pepper
or to taste
*
15ml celery salt
or to taste
1x black pepper
freshly ground
*
2each celery stalks
(inner), very thinly diced
1x 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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