Total Calories: 138
In a bowl combine all the vegetables (except those used for the garnish), garlic and bread. Stir in water, vinegar and salt. Put about two cups at a time in blender and blend at high speed for one minute or until reduced to a smooth purée. Pour all the purée into bowl and with a whisk beat in olive oil and tomato paste. Cover and refrigerate for several hours. Before serving stir with whisk again. Serve in chilled soup plates. Accompany with the vegetable garnish in separate bowls.
This Gazpacho (cold fresh vegetable soup) recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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