Gazpacho With Cucumber Recipe


MethodMain Ingredient


 Ripe tomatoes5 Medium, peeled, seeded and coarsely chopped
 Garlic3 Clove (15 gm)
 Bread slice3 , crusts removed and cubed
 Cucumber1 , peeled, seeded and coarsely chopped
 Green pepper1 , seeded and coarsely chopped
 Tomato juice2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Hot pepper sauce3 Dash (Few dashes)
 Freshly ground black pepper To Taste
 Diced cucumber1⁄4 Cup (4 tbs)
 Green pepper1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1980 Calories from Fat 1298

% Daily Value*

Total Fat 152 g233.8%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2512.6 mg104.7%

Total Carbohydrates 157 g52.4%

Dietary Fiber 58.6 g234.3%

Sugars 45.7 g

Protein 32 g64.5%

Vitamin A 181.9% Vitamin C 646.8%

Calcium 32.5% Iron 63.5%

*Based on a 2000 Calorie diet


1. In batches in a food processor, combine tomatoes, garlic, bread, cucumber, green pepper, tomato juice, water, olive oil and vinegar. Process until pureed. Season with salt, pepper and hot pepper sauce.
2. Pour into container, cover and chili at least 1 hour until serving time.
3. Garnish with diced cucumber, avocado and green pepper.