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Gazpacho Recipe Video
|Ripe firm tomatoes||3 Large|
|English cucumber||1 Medium, deseeded|
|Garlic cloves||2 Small, minced|
|Balsamic vinegar||1 Cup (16 tbs) (white)|
|Sweet paprika||1 Tablespoon (Spanish)|
|Almonds||3 Cup (48 tbs), coarsely chopped|
|Sourdough bread||1 Cup (16 tbs), cubed|
|Extra virgin olive oil||3 Cup (48 tbs)|
|Sea salt||1 Pinch|
|Cracked black pepper||1 Pinch|
Calories 2226 Calories from Fat 1943
% Daily Value*
Total Fat 214 g330%
Saturated Fat 15.6 g78%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 138.5 mg5.8%
Total Carbohydrates 47 g15.5%
Dietary Fiber 15.2 g60.9%
Sugars 17.6 g
Protein 26 g51.6%
Vitamin A 23.6% Vitamin C 31.6%
Calcium 32.7% Iron 29.6%
*Based on a 2000 Calorie diet
1.Roughly chop the tomatoes and cucumber.
2.Mince the garlic.
3.In a blender combine tomatoes, cucumber, garlic, balsamic vinegar, almonds, sourdough bread and paprika.
4. Pulse until pureed. With your motor running, pour in the olive oil through the food chute while blending.
5. When smooth, transfer to a bowl. Season with salt and pepper.
6. Refrigerate for 2 hours or until chilled.
7.Serve chilled garnished with some additional finely chopped tomatoes and cucumber along with garlic crostini or croutons.