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Gazpacho Sevellano

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Submitted by helplesscook

Gazpacho Sevellano recipe

YIELD

8 servings

PREP

30 min

COOK

20 min

READY

30 min

Ingredients

1 1
X X FRENCH BREAD
stale, 2 inch piece, crusts removed, diced *
3 ½ 1.6
POUNDS KG TOMATOES
ripe, peeled and chopped
1 1
EACH EACH GARLIC CLOVES
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
½ 0.5
SMALL SMALL RED ONION
chopped
1 1
EACH EACH CUCUMBERS
european, seedless, peeled and diced, 12 ounces
2 3E+1
TABLESPOONS ML SHERRY VINEGAR
1 1
X X SALT *
1 1
X X SUGAR
optional *
garnish
1 1
X X CUCUMBERS
finely diced *
1 1
1 1
X X ONIONS *
1 1
X X EGGS
hard cooked *

Directions

In small bowl, pour 1 cup of cold water over the diced bread and set aside for about 10 minutes.

When the bread is thoroughly soaked, gently squeeze out the excess water.

In a blender, working in batches, purée the bread, tomatoes, garlic, bell pepper, red onion, cucumber, oil and vinegar until the soup is light and smooth.

Season with salt and a little sugar, if the tomatoes are acidic.

Just before serving, garnish with diced cucumber, bell pepper, onion and egg.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 289 86% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 35% Vitamin C 66%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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