Gazpacho Soup Recipe
Servings: 6
Ingredients
- 2 lt Tomato juice
- 1 lt V8 juice
- 5 x Tomatoes, peeled, seeded & finely minced
- 1 x Red pepper, finely cut
- 1 x Green pepper, finely cut
- 1 sm Onion, finely cut Parsley, finely minced
- 1 x Lemon, juice of Minced chives
- 1 sprg fresh tarragon
- 2 x -(up to)
- 3 Tbsp. White wine vinegar
- 1 x Clove garlic, crushed
- 1/2 x Cucumber, peeled & diced
Directions
- Hi all, Rayna's been nagging me to submit some more recipes, mainly because they're my Mothers and she think s my mother is a great cook and I'd have to agree. Hope you like them as much as we do in this house. I'd love to hear from other New Zealanders on this so far it seems which it's just myself & Rayna
- Mix all ingedients (except cucumber) in a latge bowl. Refrigeratefor at least 2 hrs. Add in cucumber just before serving.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 232mg | 10% |
| Potassium 370mg | 11% |
| Total Carbs 8.95g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.39g | 4% |
| Protein 1.72g | 3% |
