Basic Gazpacho

Submitted by ivy

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

4 hrs

Ingredients

3

POUNDS TOMATOES
ripe, peeled, seeded and chopped

½

POUND CUCUMBERS
peeled, seeded, chopped

1

CUP CELERY
chopped

½

CUP SWEET RED BELL PEPPERS
chopped

½

CUP RED ONION
chopped

1

TEASPOON GARLIC
chopped

1

TABLESPOON JALAPEÑO PEPPER
chopped

3

TABLESPOONS RED WINE VINEGAR

¼

CUP OLIVE OIL

12

OUNCES TOMATO JUICE

1

X SALT
and pepper *

1

X CORIANDER
ground *

3

TABLESPOONS CILANTRO
chopped

1

EACH LIMES
cut into slices

6

SLICE FRENCH BREAD
toasted *

Directions

Combine all ingredients in a blender or food processor (except bread and limes), and purée until smooth.

Transfer to a large bowl and refrigerate for 4 hours.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 616g (21.7 oz)

Amount per Serving

Calories 232 56% of calories from fat

% Daily Value *

Total Fat 14g 22%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 53mg 2%

Total Carbohydrate 9g 9%

Dietary Fiber 7g 26%

Sugars g

Protein 10g

Vitamin A 80% • Vitamin C 157%

Calcium 8% • Iron 11%

* based on a 2,000 calorie diet How is this calculated?

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