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Gazpacho II Recipe

Recipe by: 106a802496d678ba

"A delicious cold soup, perfect for spring and summer!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In2 h 30 m
  • 1In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
  • 2In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
  • 3Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
  • 4Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
Ingredients
  • 6 servings
  • 167 cals
  • 2 Roma (plum) tomatoes, quartered
  • 1 large cucumber, peeled and halved
  • 1 onion, peeled and halved
  • 1 cup green bell pepper, diced
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 2 (12 fluid ounce) cans tomato juice
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon hot pepper sauce
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup croutons
  • 1/4 cup chopped fresh chives
Nutrition

Amount per serving ( 5 total)

  • Calories:
    167
    8%
  • Fat:
    12.9
    20%
  • Carbs:
    12.7
    4%
  • Protein:
    2.4
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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