Gazpacho
Mark Boughton
- Yield: 6-8 servings
- Prep: 10 mins
- Cook: 0 mins
This favorite version of the cold soup from Spain is loaded with fresh tomatoes, filled with chunky bits of green pepper and onion, and adorned with an assortment of crunchy minced vegetables. Try serving it in shot glasses at your next tapas party.
Ingredients
- 1cup stale French bread cubes, crusts removed
- -- Cold water
- 3cups diced peeled tomatoes (about 1 1/2 pounds)
- 2/3cup Green bell peppers, diced
- 2/3cup peeled and diced English or other cucumber
- 1/3cup diced red onion
- 2-- garlic cloves, pressed
- 1 1/2cups tomato juice
- 2tablespoons extra-virgin olive oil
- 2tablespoons red wine vinegar
- 1/2teaspoon salt
- 1/4teaspoon Freshly ground black pepper
- -- Minced green bell pepper and cucumber slices, for garnish
Instructions
- In a small bowl cover bread with water; let stand 5 minutes or until bread is soft. Squeeze out water.
- In a processor, combine bread, tomatoes, pepper, cucumber, onion and garlic; process to a coarse purée. Pour into a large bowl; stir in tomato juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or until cold. Ladle into bowls and garnish with minced pepper and cucumber.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 110
- Glycemic Load 2
- Fat 5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 0mg
- Sodium 690mg
- Potassium 180mg
- Carbohydrate 14g
- Fiber 2g
- Sugars 7g
- Protein 2g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 90%
- Calcium 4%
- Iron 6%
