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Iced Gazpacho With Vegetable Crouton And Herb Garnish Recipe
|Blanched almonds||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Chopped onion||1 Cup (16 tbs)|
|Coarse french bread crumbs||1 Cup (16 tbs)|
|Lemon||1 , juiced|
|Tomato juice||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Hot pepper sauce||To Taste|
Calories 227 Calories from Fat 85
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 0.75 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 233 mg9.7%
Total Carbohydrates 29 g9.8%
Dietary Fiber 5.2 g20.8%
Sugars 5.5 g
Protein 9 g17.6%
Vitamin A 21.9% Vitamin C 43.4%
Calcium 8.7% Iron 12.5%
*Based on a 2000 Calorie diet
Peel and chop the tomatoes, and blend with the chopped garlic and onion.
Grind the bread crumbs in the blender.
Combine the ground almonds with some of the tomato mixture, and blend in the blender.
Mix this with the rest of the tomatoes and the bread crumbs, add the lemon juice and season to taste with salt and pepper.
Add enough tomato juice to make 8 cups; or add more chopped tomatoes.
Taste for seasoning and add a healthy dash of hot pepper sauce.
Chill and serve in bowls over cubes of frozen tomato juice.
Let guests help themselves to the following garnishes (you will need about 1 cup of each to serve 8 persons): Chopped cucumber, tomato, green onion, green pepper, celery, fresh herbs (parsley and fresh basil, if available); tiny croutons of toasted bread.