Tangy Tomato Gazpacho Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Tomatoes12 Ounce, skinned (350 Gram)
 Cucumber1 Small, skinned
 Onion1 Small
 Green pepper1⁄2
 Red pepper1⁄2
 Celery stalks2
 Garlic1 Clove (5 gm), peeled
 Tomato juice10 Fluid Ounce (300 Milliliter)
 Cooking oil2 Fluid Ounce (50 Milliliter)
 Vinegar1 Fluid Ounce (25 Milliliter)
 Tabasco sauce4 Drop
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 752 Calories from Fat 536

% Daily Value*

Total Fat 61 g93.3%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 520.1 mg21.7%

Total Carbohydrates 51 g17%

Dietary Fiber 11.6 g46.5%

Sugars 31.5 g

Protein 9 g18.2%

Vitamin A 136.8% Vitamin C 421.5%

Calcium 15.5% Iron 18.7%

*Based on a 2000 Calorie diet

Directions

Roughly chop all the vegetables and reserve about one quarter for garnish.
Put the remaining vegetables with the garlic in an electric blender.
Add the tomato juice, oil, vinegar, salt and pepper to taste and Tabasco sauce and blend to a puree.
Chill.
Blend the reserved vegetables for a few seconds only and add to the soup.
Serve chilled.
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