Gazpacho

Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 2 cups (500 ml) tomato juice; 2 tomatoes, cubed; 1 English cucumber, peeled and cubed; 1 green bell pepper, seeded and cubed; 1 cup (50 g) stale bread, cubed; 1 small onion, coarsely chopped; 1 garlic clove, finely chopped; 1 tbsp (15 ml) sherry vinegar; 1 tbsp (15 ml) olive oil

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Preparation 20 MIN

Chilling 1 H
Servings 6
Freezes

Ingredients
Preparation

Ingredients

2 cups (500 ml) tomato juice
2 tomatoes, cubed
1 English cucumber, peeled and cubed
1 green bell pepper, seeded and cubed
1 cup (50 g) stale bread, cubed
1 small onion, coarsely chopped
1 garlic clove, finely chopped
1 tbsp (15 ml) sherry vinegar
1 tbsp (15 ml) olive oil

Preparation

In a blender, purée all of the ingredients until smooth. Season with salt and pepper. Refrigerate for 1 hour or overnight. Adjust the seasoning.
Serve the cold soup in bowls or cups. Drizzle with olive oil.
If desired, garnish with a spoonful of sour cream or plain yogurt and diced cucumber.

Note

When the garden is filled with tomatoes and cucumbers, gazpacho, a cold Spanish soup, is the perfect recipe. It freezes well. You can even make your own tomato juice.

Content	% Daily Value
Calories 84
Total Fat 2.8 g
Saturated Fat 0 g
Sodium (salt) 304 mg
Carbohydrates 14 g
Fibre 2 g
Protein 2 g

Gazpacho

Ingredients

Preparation

Note

Healthy Pick

Nutrition Facts