Gazpacho
Recipe: #5932
July 15, 2012
Categories: Tomato, Cucumber, Spanish, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Vegan, Vegetarian, Fresh Tomatoes, Frozen Vegetables, Spicy, more
"This is my version of the classic. Could not find the recipe and decided to wing it. I use whatever fresh herbs (basil, Italian parsley, oregano and chives)in the garden to make up the 1/2 cup or more (I don't measure). So play around with what you like."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (401.1 g)
- Calories 98.5
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 0.9 mg
- Sodium - 308.7 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 5.2 g
- Sugars - 11.6 g
- Protein - 3.9 g
- Calcium - 57 mg
- Iron - 1.5 mg
- Vitamin C - 96.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all ingredients except the veggie juice in large food processor (or blender) and whirl until veggies are finely chopped.
Step 2
Pour gazpacho into largish bowl and stir in the veggie juice.
Step 3
Correct seasonings if need be.
Step 4
Refrigerate for 2- 4 hours to blend flavours.
Tips
No special items needed.
2 Reviews
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