Gazpacho I

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


"This cold soup is very refreshing in hot weather. For a lower-calorie dish, the avocado can be omitted. It can be garnished with seasoned croutons."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (732.6 g)
  • Calories 123.7
  • Total Fat - 5.8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 8.3 mg
  • Sodium - 1818.5 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.6 g
  • Protein - 6.6 g
  • Calcium - 55.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.2 mg

Step 1

Peel the cucumber and cut it in half lengthwise. If seeds are large, scoop them out with a spoon and discard.

Step 2

Coarsely chop the cucumber.

Step 3

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

Step 4

Peel tomatoes and cube.

Step 5

Peel the half avocado and cut into cubes.

Step 6

In a bowl, combine the tomato and avocado cubes with the cucumber mixture.

Step 7

Add the tomato juice, oil, vinegar, crushed oregano leaves, and salt to taste.

Step 8

Chill at least 2 hours or until the next day.

Step 9

Ladle into bowls, adding 2 ice cubes to each.

Tips & Variations


  • Seasoned croutons for garnish

Related