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Written By e-recipeBox on Wednesday, August 17, 2011 | 2:39:00 PM

4 Servings
  • 1 green bell pepper, halved and seeded
  • 1 cucumber, peeled and halved
  • 3 cups reduced-sodium tomato juice
  • 1 onion, halved
  • 2 garlic cloves
  • 1/8 teaspoon hot red pepper sauce, or to taste
  • 1/4 cup red-wine vinegar
  • 2 tomatoes, chopped
  • 4 scallions, thinly sliced
  • 1/2 cup packaged seasoned croutons
Coarsely chop half of the bell pepper and half of the cucumber. In a blender or food processor, combine 2 cups of the tomato juice, the onion, chopped bell pepper, chopped cucumber, garlic and pepper sauce; pulse until the vegetables are finely chopped.

Pour the mixture into a large nonreactive bowl; stir in the remaining 1 cup of the tomato juice and the vinegar. Refrigerate, covered, until chilled, at least 2 hours.

Meanwhile, finely dice the remaining bell pepper and cucumber halves. Serve the chilled soup topped with the dice bell pepper, cucumber, tomatoes, scallions ans croutons.

Per serving: 95 calories, 1 g total fal, 0g saturated fat, 0mg cholesterol, 95 mg sodium, 20 g total carbohydrate, 2 g dietary fiber, 3 g protein, 43 mg calcium.

Make sure you chill the soup in a glass or plastic bowl -the acid in the tomatoes and vinegar will "react" with a metal bowl and the soup will have an "off" taste.

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