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Gazpacho (Salad Soup)

 
69f74cc92edc1049ed74 550
10

Yield

4

servings

Prep

3

hrs

Cook

0

min

Ready

3

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 cloves garlic
2 slices white bread
1 each cucumbers
sliced
½ each green bell peppers
½ cup water
¼ cup olive oil
2 pounds tomatoes
¼ cup onions
chopped
¼ cup pimentos
chopped
1 teaspoon salt
1 x black pepper
to taste
*
2 tablespoons white wine vinegar
3 cups vegetable stock
condensed
½ cup herbs
fresh
*

Directions

Crush garlic in bowl and add bread which has been torn into small pieces.

This helps give the soup consistency.

Add sliced cucumber, diced green pepper, water and olive oil. Allow this mixture to marinate for several hours.

Add cut-up tomatoes, onions, pimiento and salt to chilled mixture.

Blend in blender or food processor until the texture you prefer. Chill thoroughly.

Just before serving, mix in vinegar, cold stock and herbs.

For added color, flavor and texture, garnish with garlic croutons, watercress or lime slices.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 561g (19.8 oz)
Amount per Serving
Calories 21661% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 696mg 29%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 8g
Vitamin A 46% Vitamin C 91%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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