Gaspacho
Yield
4 servingsPrep
20 minCook
?Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
chives
fresh |
|
| 1 | tablespoon |
chervil
fresh |
*
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| 1 | tablespoon |
basil
fresh |
|
| 1 | tablespoon |
marjoram
fresh |
*
|
| 1 | clove |
garlic
|
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | each |
tomatoes
peeled and seeded |
|
| 4 | ounces |
olive oil
|
|
| 1 | each |
lemon
juice of |
|
| 1 | each |
onions
mild, sliced paperthin |
|
| 1 | cup |
cucumbers
diced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
chives
fresh |
|
| 15 | ml |
chervil
fresh |
*
|
| 15 | ml |
parsley leaves
fresh |
|
| 15 | ml |
basil
fresh |
|
| 15 | ml |
marjoram
fresh |
*
|
| 1 | clove |
garlic
|
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | each |
tomatoes
peeled and seeded |
|
| 115.6 | ml/g |
olive oil
|
|
| 1 | each |
lemon
juice of |
|
| 1 | each |
onions
mild, sliced paperthin |
|
| 237 | ml |
cucumbers
diced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 118 | ml |
bread crumbs
|
|
Directions
Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes, adding the oil very slowly, and the lemon juice.
Add about three glasses of cold water (or good meat or fish stock) or as much as you wish.
Put in the onion and the cucumber, season, sprinkle with bread crumbs, and ice for at least four hours before serving.
