Tomato And Basil Gazpacho Recipe


MethodMain Ingredient


 Brown bread slices3 , cut into 1 inch cubes
 Tomato juice10 Fluid Ounce (300 Milliliter)
 Garlic2 Clove (10 gm), finely chopped
 Cucumber1⁄2 , peeled, finely chopped
 Green pepper1 , pith and seeds removed and finely chopped
 Red pepper1 , pith and seeds removed and finely chopped
 Onion1 Large, finely chopped
 Tomatoes1 1⁄2 Pound, peeled, seeded and finely chopped (750 Gram)
 Olive oil3 Fluid Ounce (75 Milliliter)
 Red wine vinegar2 Tablespoon
 Salt To Taste
 Black pepper To Taste
 Marjoram1 Teaspoon, freshly chopped
 Basil1 Teaspoon, freshly chopped
 Ice cubes4

Nutrition Facts

Serving size: Complete recipe

Calories 1365 Calories from Fat 818

% Daily Value*

Total Fat 93 g142.4%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 782.7 mg32.6%

Total Carbohydrates 128 g42.6%

Dietary Fiber 27.8 g111.1%

Sugars 55.4 g

Protein 25 g49%

Vitamin A 245.4% Vitamin C 757.8%

Calcium 33.9% Iron 57.9%

*Based on a 2000 Calorie diet


Put the bread cubes in a mixing bowl and pour over the tomato juice.
Leave to soak for s minutes, then mash to be sure they are completely saturated.
Put the bread cubes and some of the tomato juice in a blender goblet and add the garlic, cucumber, peppers, onion, and tomatoes.
Blend to a smooth puree.
Alternatively, puree the ingredients in a foodmill.
Pour the mixture into the mixing bowl with the remaining tomato juice and add the oil, vinegar, salt and pepper to taste and the herbs.
Mix well.
The soup should be the consistency of single cream, so add more tomato juice if necessary.
Pour into a serving bowl or soup tureen and chill for at least 1 hour.
Just before serving, stir the soup well and drop in a few ice cubes.
Serve with small bowls of croutons, chopped hard-boiled egg, chopped cucumber, onion and olives.