Gazpacho
User Reviews
5.0
3 reviews
Excellent
Gazpacho
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Cool and refreshing, this Gazpacho recipe might be your next go-to dish for those hot summer days.
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Ingredients
- 2 pounds ripe roma tomatoes cored and quartered
- 1 medium cucumber peeled, seeded, and chopped
- 1 medium green bell pepper cored and chopped
- 1/2 small red onion peeled and chopped
- 1 clove garlic peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 lice of White Bread crusts removed, soaked in water, and squeezed
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, sherry vinegar, salt, pepper, cumin, and bread in a blender or food processor. Blend until smooth.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve the chilled gazpacho in bowls or glasses, drizzled with a bit of olive oil if desired.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.003g
Sodium
627mg
(26%)
Potassium
744mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2880IU
(58%)
Vitamin C
73mg
(81%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Sodium | 627mg | 26% |
| Potassium | 744mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2880IU | 58% |
| Vitamin C | 73mg | 81% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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