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Spanish Gazpacho

 

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.
10

Yield

6

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

6 medium tomatoes
peeled
1 medium spanish onions
or large
1 each cucumbers
peeled and seeded
1 each poblano peppers
seeds and stem removed
*
2 each jalapeño pepper
optional
*
2 cloves garlic
1 x cilantro
stems included, chopped
*
2 each limes
juice
1 x salt and black pepper
to taste
*

Directions

Blanch the tomatoes in boiling water for 30 seconds and then immerse in ice water.

Remove the skins.

Roughly chop the tomatoes, onion, cucumber, peppers, and garlic and purée them in a food processor until the desired consistency is achieved.

You are not seeking to pulverize the vegetables.

I aim for a mildly coarse texture.

Chop the cilantro separately, (it tastes better chopped by hand), then add it, the lime juice and salt and pepper to the soup.

Chill the soup and serve.

If you can chill it overnight so much the better since the flavors will deepen and improve with time.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 547% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 21% Vitamin C 45%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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