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|Ripe tomatoes||2 , peeled and sliced|
|Cucumber||1⁄2 Large, peeled and sliced|
|Sweet red pepper||1⁄2 , seeded|
|Sweet spanish onion||1⁄2|
|Garlic||2 Clove (10 gm)|
|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)|
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
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.