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Gazpacho II

  • 9servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Garlic clove

  2. 1 lb 454g / 16oz Ripe tomatoes

  3. 1 1/2 lbs 681g / 24oz Cucumbers - (abt 2 large)

  4. 1 cup 146g / 5.1oz Finely-diced green pepper

  5. 1 cup 110g / 3.9oz Finely-diced celery

  6. 1 cup 62g / 2 1/5oz Finely-diced onion

  7. 2 cups 474ml Tomato juice or V-

  8. 8 Juice

  9. 1 tablespoon 15ml Corn oil

  10. 1 cup 237ml Cold water

  11. 3 Tabasco sauce

  12. 1 teaspoon 5ml Salt

  13. 1/2 teaspoon 2 1/2ml Coarsely-ground black pepper

  14. 1/2 cup 15g / 1/2oz Seasoned croutons

  15. Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Crush peeled garlic into the bottom of a 2 1/2-quart bowl. Core tomatoes and discard cores and seeds; finely dice tomatoes. Pare cucumbers, cut lengthwise into eighths, discard centers and seeds; finely dice remaining cucumber.

  2. Measure all ingredients except croutons and parsley into the large bowl on to of garlic. Mix thoroughly. Cover bowl tightly and chill for 2 hours or longer. Serve soup in chilled bowls garnished with croutons and parsley.

  3. This recipe yields 9 servings. Serving size: 3/4 cup.

  4. Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

  5. Nutrition Facts: Carbohydrates 8g; Protein 1g; Fat 2g; Calories 50; Fiber 2.0g; Sodium 435mg; Cholesterol 0mg.

  6. Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice or V-8.

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