Gazpacho
by Golda Ewalt, MS RD LD
| Nutrition Facts |
| Serving Size 8 ( 1 cup) |
| | | | |
| Amount per serving |
| Calories 190 | |
| % Daily Value* |
| Total Fat 13g | |
| | Saturated Fat 2.5g | |
| Cholesterol 0mg | |
| Sodium 440mg | |
| Total Carbohydrate 17g | |
| | Dietary Fiber 5g | |
| Protein 5g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Here is a northerner's verson of this traditional Spanish cold soup that is very popular in Florida and a perfect way to use fresh summer vegetables anywhere.
Ingredients
- 3 large tomatoes, coarsely chopped
- 1 green bell pepper, seeded and chopped
- 1 cucumber, chopped
- 1 ripe avocado, peeled, seeded and coarsely chopped
- 1/2 medium-size red onion, coarsely chopped
- 1/4 cup chopped Kalamata olives, about 4 to 6 olives)
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fesh basil, or 2 teaspoons dried
- 2 tablespoons chopped fresh parsely
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1 46-ounce can reduced-sodium tomato juice
- 1/4 to 1/2 teaspoon freshly ground black pepper
- croutons or breadsticks
Directions
Combine all the ingredients in a large bowl, stirring well. Cover and refrigerate at least 2 hours before serving. Serve with croutons.
Cooking Tip
Substitute an equal volume of vegetable juice (regular or spicy) for the tomato juice.