Kettle River Gazpacho
Kettle River Gazpacho recipe
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
peeled, seeded and coarsely chopped |
|
| 1 | each |
green bell peppers
half of, seeded and diced |
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | small |
onions
finely sliced |
|
| 1 | each |
cucumbers
peeled and chopped |
|
| 4 | tablespoons |
mixed herbs
fresh, chopped |
* |
| 2 | tablespoons |
olive oil
|
|
| 10 | tablespoons |
chili sauce
|
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | cup |
tomato juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
peeled, seeded and coarsely chopped |
|
| 1 | each |
green bell peppers
half of, seeded and diced |
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | small |
onions
finely sliced |
|
| 1 | each |
cucumbers
peeled and chopped |
|
| 6E+1 | ml |
mixed herbs
fresh, chopped |
* |
| 3E+1 | ml |
olive oil
|
|
| 1.5E+2 | ml |
chili sauce
|
|
| 3E+1 | ml |
lemon juice
|
|
| 118 | ml |
tomato juice
|
|
Directions
Mix all the ingredients together.
Heat gently over medium heat.
Serve with hot crusty bread.
Can be served chilled or at room temperature.
