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Summer Gazpacho Recipe Video
|Cucumber||1 Large, peeled|
|Red bell pepper||1 Large, seeded|
|Garlic||3 Clove (15 gm)|
|Lemon juice||1⁄2 Medium, squeeze|
|Olive oil||1⁄4 Cup (4 tbs)|
|Sherry vinegar||1⁄3 Cup (5.33 tbs)|
|Bread slice||1 , toasted|
|Salt||1 Teaspoon (or to taste)|
Calories 151 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 360.9 mg15%
Total Carbohydrates 16 g5.4%
Dietary Fiber 3 g12.2%
Sugars 6.8 g
Protein 3 g5.3%
Vitamin A 39.5% Vitamin C 86.8%
Calcium 3.8% Iron 5%
*Based on a 2000 Calorie diet
1. Pulverize the bread into bread crumbs in a food processor or blender.
2. Add the rest of the ingredients in batches and process the soup until it is to the desired consistency.
3. Chill the soup until ready to serve or add ice cubes to chill quickly.
4. Serve it chilled in sour glasses, martini glasses or coupes.
Tastes even better the next day!