Gazpacho Recipe
Ingredients
| Chopped peeled tomato | 1 Cup (16 tbs) | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 2 Teaspoon | |
| Snipped chives | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Tarragon wine vinegar | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Tomato juice | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 424 Calories from Fat 273
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2031.8 mg84.7%
Total Carbohydrates 37 g12.4%
Dietary Fiber 6.4 g25.5%
Sugars 25.6 g
Protein 7 g14.2%
Vitamin A 104.5% Vitamin C 232.7%
Calcium 11.8% Iron 23.7%
*Based on a 2000 Calorie diet
Directions
Cover; chill at least 4 hours.
Serve in chilled cups.
Pass crisp Croutons.
Croutons: Cut slightly dry bread in 1/2 inch cubes.
Melt a little butter in a skillet; add bread cubes; toss lightly.
Heat and stir till croutons are golden brown.
Chef
