Gazpacho (cold fresh vegetable soup)


Serves: 6
Total Calories: 138

Ingredients

2 cucumbers medium sized, peeled and coarsely chopped
5 tomatoes medium sized, peeled and chopped
1 onion large, chopped
1 green bell pepper medium sized, deribbed, seeded and chopped
2 teaspoons garlic finely chopped
4 cups French bread crumbled, trimmed of crusts
4 cups water cold
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste
Garnish:
1/2 cup onion finely chopped
1/2 cup cucumber finely chopped
1/2 cup green bell pepper finely chopped

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 138
Calories from Fat: 80

This Gazpacho (cold fresh vegetable soup) recipe is from the Current Calendars Cookbook. Download this Cookbook today.


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