Gazpacho (iced vegetable soup) Recipe
A friend made this for a summer evening appetizer some years ago and I have been making it ever since. We live in Phoenix so I may add a green salad and some toasted garlic bread to make it a light,cool summer meal.
Ingredients
- 6 tomatoes
- 1 1/2 cups tomato juice ( I use a picante style)
- 1 medium cucumber, peeled, seeded and chopped
- 1 medium red onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small clove garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- bottled hot pepper sauce, add to your liking
- croutons or toasted bread cubes
Directions
- Plunge tomatoes in boiling water for 30 seconds to loosen skins, then immersein cold water. Slip skins off; coarsely chop tomatoes.
- In a large mixing bowl combine the chopped tomatoes, tomato juice, chopped cucumber, onion, green bell pepper, garlic, olive oil, red wine vinegar, salt, pepper and bottled hot pepper sauce. Chill. If desired, add an ice cube to each serving. Top with croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 82 | 64% |
| Total Fat 9.35g | 12% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 563mg | 23% |
| Potassium 504mg | 14% |
| Total Carbs 10.46g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.87g | 5% |
| Protein 2.1g | 3% |
