PREDIMED Gazpacho
Recipe by California Walnut Board
- Yield: 4 servings
- Prep: 15 mins
- Cook: 0 mins
Ingredients
- 1/2cup day-old bread crumbs
- 1cup water
- 4teaspoons apple cider vinegar
- 2tablespoons extra virgin olive oil
- 12-- walnut halves
- 2-- cucumbers, peeled, seeded and chopped
- 1-- green pepper, cored and cut into 2-inch squares
- 4ounces fresh spinach, stems removed
- 1teaspoon kosher salt (or to taste)
- -- Plain yogurt, for garnish, optional
- -- Chopped toasted California Walnuts, for garnish, optional
Instructions
-
In a small bowl, combine the breadcrumbs and water; add the vinegar set aside to soak for 30 minutes.
-
In the bowl of a powerful blender, combine the breadcrumbs and all the water, the olive oil, walnuts, cucumbers, green pepper, spinach and salt; blend until smooth, you may need to push some of the ingredients down to facilitate blending.
-
Add a little extra ice water if necessary; store the gazpacho in the fridge until chilled. Garnish with a little drizzle of yogurt and extra walnuts; served cold.
Nutritional Info *per serving
- Calories 180
- Glycemic Load 0
- Fat 12g
- Saturated Fat 1.5g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 6g
- Cholesterol 0mg
- Sodium 590mg
- Potassium 400mg
- Carbohydrate 15g
- Fiber 3g
- Sugars 3g
- Protein 4g
- Trans Fat 0g
- Vitamin A 60%
- Vitamin C 60%
- Calcium 8%
- Iron 10%
