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Home Made Gazpacho Recipe
|Garlic||1 Clove (5 gm)|
|Very ripe tomatoes||4 Large|
|Green pepper||1 Medium|
|Fresh tomato puree||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Ice cubes||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 799 Calories from Fat 423
% Daily Value*
Total Fat 48 g73.9%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3434.9 mg143.1%
Total Carbohydrates 91 g30.5%
Dietary Fiber 22 g87.9%
Sugars 48 g
Protein 17 g34%
Vitamin A 212.5% Vitamin C 515.4%
Calcium 28.3% Iron 57.5%
*Based on a 2000 Calorie diet
Peel clove of garlic and cut in half.
Dip cut edges in salt and rub bowl all over with garlic.
Discard garlic pieces.
Peel tomatoes and onion and chop very finely.
Peel and seed cucumber and chop very finely.
Seed green pepper and chop very finely.
Combine all chopped vegetables in prepared bowl.
Add tomato puree, oil, vinegar, lemon juice, Tabasco, salt and pepper to taste.
Blend, cover and chill very well.
Chill soup bowls.
Put an ice cube in each bowl at serving time and ladle soup over.
Sprinkle with parsley.