Gazpacho...yum!
| 1 | onion, diced |
| 1 | green bell pepper, seeded and chopped |
| 8 | ripe tomatoes, peeled and chopped (or 2 cans diced) |
| 2 | cucumbers, peeled and chopped |
| 3 | cloves garlic, peeled and mashed |
| 2 | teaspoons salt |
| 1/2 | teaspoon Hungarian paprika |
| 3 | tablespoons extra virgin olive oil |
| 3 | tablespoons red wine vinegar |
| 1 | pinch of ground cayenne pepper |
| 1 | pinch of basil |
| 1 | pinch of oregano |
| 1 | slice of bread, moistened |
- This dish is best prepared using red vine ripened tomatoes. If all that is available are the unripe supermarket variety, then canned diced tomatoes are preferred. Use fresh herbs when available. A few drops of lemon juice can be added to brighten the flavor, if desired.
- Soak the bread in a few teaspoons of water while preparing the gazpacho.
- Chop the onion, green pepper, tomatoes, garlic and ground cayenne, basil and oregano. Combine in a non-metallic bowl or mortar and pestle, or use a potato masher to pound ingredients together for 5 minutes or until a paste is achieved (or a blender can be used).
- Add the bread, olive oil, vinegar, and 2 cups cold water.
- Pour the mixture through a coarse strainer. Chill for at least 1 hour before serving.
- Serve cold, with small condiment bowls of chopped tomatoes, chopped green peppers, and cubed cucumbers.
Vegetables, Side Dish, Middle Eastern, Advance, Vegetarian
| Nutrition Facts | ||||||
Serving Size 322.0g |
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Amount Per Serving |
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Calories 125 Calories from Fat
66 |
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% Daily Value* |
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Total Fat
7.3g 11%
|
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Saturated Fat
1.0g 5%
|
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Cholesterol
0mg 0%
|
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Sodium
797mg 33%
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Total Carbohydrates
14.9g 5%
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Dietary Fiber
3.2g 13%
|
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|
Sugars
8.1g |
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Protein
2.7g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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