Gazpacho 2

8
Servings
3h
Prep Time
0m
Cook Time
3h
Ready In


"This is a somewhat modified version of a recipe from Jane Brody."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (676.1 g)
  • Calories 122.5
  • Total Fat - 2.9 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 1593.3 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.2 g
  • Protein - 3.8 g
  • Calcium - 49.9 mg
  • Iron - 1 mg
  • Vitamin C - 44.5 mg
  • Thiamin - 0.1 mg

Step 1

Cut peeled and seeded cucumber in half lengthwise and chop coarsely.

Step 2

Finely chop the green pepper and onion and add to the cucumber.

Step 3

Peel the tomatoes and cube and add to the other vegetables.

Step 4

Add the tomato juice, oil, vinegar, oregano, garlic, Tabasco, pepper and salt to taste.

Step 5

Chill at least 2 hours or overnight.

Step 6

Ladle into bowls, adding 1-2 ice cubes to each.

Tips & Variations


No special items needed.

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