Gazpacho Recipe
Ingredients
| Ripe tomatoes | 2 , peeled and sliced | |
| Cucumber | 1⁄2 Large, peeled and sliced | |
| Sweet red pepper | 1⁄2 , seeded | |
| Sweet spanish onion | 1⁄2 | |
| Green onions | 4 | |
| Garlic | 2 Clove (10 gm) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Dry bread crumbs | 1⁄2 Cup (8 tbs) | |
| Peanut oil | 3 Tablespoon (Planters Brand) | |
| White vinegar | 2 Teaspoon | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Ice cubes | 1⁄2 Pound | |
| Cold water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 625 Calories from Fat 418
% Daily Value*
Total Fat 47 g72.8%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1202.4 mg50.1%
Total Carbohydrates 47 g15.5%
Dietary Fiber 8.5 g34%
Sugars 16.6 g
Protein 9 g18%
Vitamin A 122.1% Vitamin C 238.9%
Calcium 16.7% Iron 21.1%
*Based on a 2000 Calorie diet
Directions
Place in a large bowl.
Grind the garlic, salt, pepper and bread crumbs with a mortar and pestle.
Add to mixture in bowl.
Slowly add oil and vinegar, stirring well.
Pour in 1/2 cup water; stir well.
In a 2 cup measure, put 1 cup water and enough ice cubes to make up to 2 cup level.
Pour this into the gazpacho bowl and chill in cool place.
Chef
