Gazpacho Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Chopped peeled tomato1 Cup (16 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Snipped parsley2 Teaspoon
 Snipped chives1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Tarragon wine vinegar3 Tablespoon
 Olive oil2 Tablespoon
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon
 Tomato juice2 Cup (32 tbs)
For croutons
 Dry bread cubes1 Cup (16 tbs) (1/2 inch cubes)
 Butter1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 729 Calories from Fat 403

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 12.6 g63%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 2399.5 mg100%

Total Carbohydrates 73 g24.4%

Dietary Fiber 8.6 g34.5%

Sugars 28.7 g

Protein 14 g27.8%

Vitamin A 112% Vitamin C 232.7%

Calcium 21.3% Iron 37.1%

*Based on a 2000 Calorie diet

Directions

Combine ingredients in stainless steel or glass bowl.
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.
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