Gazpacho With Chicken Consomme Recipe
Ingredients
| 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) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
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
Directions
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.
Chef
