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5
from
4
votes
Gazpacho Recipe
This easy Gazpacho recipe is perfect! It is the exact right balance of flavors. If you are growing vegetables in your garden, this is exactly what you should make with them!
Prep Time
15
minutes
mins
Chill Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Soup
Cuisine:
Spanish
Keyword:
cold soup, gazpacho, gazpacho recipe, gazpacho soup, tomato soup
Servings:
6
servings
Calories:
137
kcal
Author:
Lisa Longley
Ingredients
4
cups
tomato juice
1
small white onion
diced
2
cups
vine ripened tomatoes
(about three large tomatoes)
1
medium cucumber
seeded and diced
1
bell pepper
diced (you can use either red or green - I use green)
2
scallions
diced into one inch of the green
1/4
cup
fresh parsley
chopped
2
tablespoons
lemon juice
(or the juice of one lemon)
2
tablespoons
lime juice
(or the juice of one lime)
1
clove
garlic
minced
2
teaspoons
honey
1
teaspoon
dried basil
1
teaspoon
dried tarragon
1/4
teaspoon
dried cumin
1/2
teaspoon
tabasco sauce
2
tablespoons
olive oil
2
tablespoons
red wine vinegar
1
teaspoon
salt
1/4
teaspoon
black pepper
Instructions
Combine all of the ingredients.
For a soup with some chunks left in it: Remove two cups at a time and
blend
until you get the consistency you want.
For a completely pureed soup: Blend all of the ingredients together in a blender until smooth.
Chill soup for at least four hours.
Notes
The nutritional information is based on a 1 1/3 cup serving. This recipe makes 8 cups or 6 servings.
Nutrition
Calories:
137
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
847
mg
|
Potassium:
972
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
3500
IU
|
Vitamin C:
175.7
mg
|
Calcium:
140
mg
|
Iron:
1.6
mg
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