Gazpacho
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Gazpacho
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A recipe for the classic cold soup
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Ingredients
- 2 cloves garlic minced
- ½ red onion diced, divided
- 1 cucumber diced, divided, large
- 5 Roma tomato diced, divided
- 1 zucchini diced, divided
- 2 celery diced, divided, stalks
- 1 salt to taste, Dash
- 4 cups tomato juice divided
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons white sugar
- 6 Tabasco sauce dashes
- 1 black pepper to taste, dash
Instructions
- 1. In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, and all of the olive oil, red wine vinegar, sugar, Tabasco, and salt.
- 2. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
- 3. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
- 4. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least 2 hours.
- 5. Remove the soup from the refrigerator and stir. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Serve with grilled bread or toasted baguette.
Nutrition Information
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Calories
112kcal
(6%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Sodium
28mg
(1%)
Potassium
495mg
(11%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
945IU
(19%)
Vitamin C
34.1mg
(38%)
Calcium
28mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Sodium | 28mg | 1% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 34.1mg | 38% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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