Gazpacho Recipe
Ingredients
| Ripe tomatoes | 4 Pound | |
| Green pepper | 1 , chopped (seeded) | |
| Garlic | 2 Clove (10 gm), crushed | |
| Bread slice | 2 (crust removed) | |
| Olive oil | 4 Tablespoon | |
| Wine vinegar | 4 Tablespoon | |
| Tomato juice | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 1 Pinch | |
| Diced bread | 1 Cup (16 tbs) | |
| Peeled and diced cucumber | 1 Cup (16 tbs) | |
| Bell pepper | 1 Cup (16 tbs), diced (red and green) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 448 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 554.4 mg23.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 9.1 g36.6%
Sugars 16.9 g
Protein 12 g23.7%
Vitamin A 85.8% Vitamin C 208.8%
Calcium 12.8% Iron 23%
*Based on a 2000 Calorie diet
Directions
Process the green pepper in a food processor. Add the tomatoes, garlic, bread, oil and vinegar. Process. Now add the juice, sugar salt and pepper. Process
The mixture should be thcik but not heavy.
Press the liquid through a seive and chill for 2 hours.
Spoon the soup into bowls and garnish.
The cubed bread could be sauted in a little oil before garnishing.
Serve chilled.
Chef
