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Garlic Gazpacho

 
14

Garlic Gazpacho recipe

Yield

12

servings

Prep

30

min

Cook

0

min

Ready

30

min

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

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 36269% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 24%
Sugars g
Protein 11g
Vitamin A 65% Vitamin C 188%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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