Barb's Best Gazpacho Recipe
Servings: 6
Ingredients
- 2 x Garlic cloves, minced
- 5 x Juicy medium tomatoes
- 5 x Roma tomatoes, ripe
- 2 med Cucumbers, English, peeled, cut in 1-in pcs
- 1 lrg Spanish or possibly red onion
- 1 lrg Green bell pepper, cored, seeded and ribbed
- 1 lrg Red bell pepper, cored, seeded and deribbed
- 2 c. Tomato juice, or possibly vegetable juice cocktail
- 1/4 c. Extra virgin olive oil, extra virgin
- 1/4 c. Red wine vinegar
- 1/2 c. Vodka or possibly vermouth, OPTIONAL
- 2 Tbsp. Lime juice, fresh
- 1 Tbsp. Worcestershire sauce
- 2 x Glubs Tabasco sauce, or possibly to taste
- 1/4 tsp Cayenne pepper, or possibly to taste
- 1 Tbsp. Celery salt, or possibly to taste Freshly grnd pepper
- 2 x Inner ribs celery, very finely diced
Directions
- Number of
- Servings: 6
- homemade garlic croutons (optional)
- Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or possibly food processor, add in the tomatoes and puree till smooth. Strain the puree into a large non-reactive bowl.
- Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add in the minced vegetables to the processor (if using a blender, add in 1/2 c. of the tomato or possibly vegetable juice as well). Process till liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid.
- Add in to the bowl the remaining juice, extra virgin olive oil, red wine vinegar, vodka or possibly vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and chill for 4 hrs or possibly overnight.
- Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber. Add in the finly diced celery. Reserve, refrigerated in small mixing bowl.
- To serve, ladle soup into chilled individual bowls. Sprinkle with the minced vegetables and croutons, if using.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 83 | 46% |
| Total Fat 9.35g | 12% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 290mg | 12% |
| Potassium 550mg | 16% |
| Total Carbs 11.44g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.93g | 5% |
| Protein 2.13g | 3% |
