Tomato Gazpacho
Tomato Gazpacho recipe
Yield
4 servingsPrep
10 minCook
0 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
mashed |
|
| 1 | each |
onions
peeled, chopped |
|
| 5 | each |
tomatoes
ripe, peeled |
|
| 1 | cup |
beef stock
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | dash |
paprika
|
*
|
| 1 | each |
green bell peppers
medium, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
mashed |
|
| 1 | each |
onions
peeled, chopped |
|
| 5 | each |
tomatoes
ripe, peeled |
|
| 237 | ml |
beef stock
|
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
vinegar
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | dash |
paprika
|
*
|
| 1 | each |
green bell peppers
medium, chopped |
|
Directions
Combine garlic and onion in blender and blend until smooth.
Add the remaining ingredients, cover the container and blend the mixture until it is smooth.
Chill soup thoroughly.
With the soup, serve in separate dishes, cucumber, green pepper, tomato, onion (all finely chopped) and croutons.
