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Gazpacho With Chicken Consomme Recipe
|Tomato||1 Large, skinned|
|Cucumber||1 Small, skinned|
|Green pepper||1 , deseeded|
|Olive oil||4 Fluid Ounce (About 100 Milliliter Or .5 Cup)|
|Vinegar||2 Fluid Ounce (About 50 Milliliter Or .25 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||3 , thinly sliced|
|Chicken consomme||2 1⁄2 Pint (About 1.5 Liters Or 7 Cups)|
|Croutons||1⁄4 Cup (4 tbs) (Used To Garnish)|
Calories 236 Calories from Fat 176
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 822.6 mg34.3%
Total Carbohydrates 13 g4.2%
Dietary Fiber 0.92 g3.7%
Sugars 3.4 g
Protein 2 g4%
Vitamin A 24.2% Vitamin C 44.3%
Calcium 3.4% Iron 4.8%
*Based on a 2000 Calorie diet
Cut the green pepper into 5 mm (1/4 in) cubes.
2 Make a dressing by blending together the oil, vinegar, season- ing and garlic.
Place all the vegetables in a bowl and pour over the dressing.
Allow to stand for 1 hour, stirring occasionally.
3 Strain the vegetables and place them in a serving bowl.
Pour over the consomme and chill in the refrigerator.
Serve with toasted croutons.
Tip: This light, cool and refreshing soup from the Andalusian' region of Spain is perfect on a summer's day, it can be varied in many ways.
Try adding a few chopped black olives to the soup.
Replace a little of the chicken stock with chilled dry white wine and add a few ice-cubes just before serving.