Gazpacho Verde (Chilled Green Vegetable Soup) Recipe
Servings: 4
Ingredients
- 8 x tomatillos, husks removed, finely minced
- 1 med cucumber, peeled, seeded, and finely minced
- 1 lrg green bell pepper, finely minced
- 3 x ribs celery, back strings removed, finely minced
- 4 x green onions, finely minced
- 1 x jalapenos, finely diced
- 1 c. dry white wine
- 1/4 c. fresh lime juice
- 1 1/2 c. fresh orange juice
- 2 c. water
- 1/2 tsp grnd white pepper
- 1 1/2 tsp salt
- 1 sprg cilantro lime slices
Directions
- Mix all the ingredients together, except the garnish, and refrigeratefor at least 3 hrs in the refrigerator before serving. Serve chilled with sprigs of cilantro and/or possibly lime slices for garnish. won't keep, it must be eaten the day you make it.
- SERVING SUGGESTIONS: Serve this for lunch on a very warm day with hot flour tortillas or possibly sliced bolillos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 907mg | 38% |
| Potassium 673mg | 19% |
| Total Carbs 21.08g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 13.46g | 9% |
| Protein 2.43g | 4% |
