Garlic Gazpacho
Garlic Gazpacho recipe
Yield
12 servingsPrep
30 minCook
0 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
|
|
| 6 | large |
tomatoes
|
|
| 1 | large |
onions
|
|
| 1 | each |
green bell peppers
|
|
| 2 | small |
cucumbers
|
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
lemon juice
|
|
| 3 | cups |
tomato juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
|
|
| 6 | large |
tomatoes
|
|
| 1 | large |
onions
|
|
| 1 | each |
green bell peppers
|
|
| 2 | small |
cucumbers
|
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
lemon juice
|
|
| 7.1E+2 | ml |
tomato juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Peel the tomatoes and blend with the garlic in a blender.
Add ¼ of the green pepper, ¼ of the onion, and ½ of the cucumber.
Chill. Chop remaining vegetables and put in separate serving dishes in the refrigerator.
Put tomato juice in refrigerator. Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
Add to blender mixture.
Ladle into soup dishes.
Pass chopped vegetables and a dish of croutons as garnish.
