Gazpacho
Try this Gazpacho recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 garlic
- 1/4 ts pepper
- 1 sm onion
- 1/4 c red wine vinegar
- 46 oz can tomato juice
- tobasco; (optional)
- chives; (optional-for
- 1 sm cucumber
- 1/2 sm green pepper
- salt; (i leave it out)
- Carbohydrate 4.06681104166667 g
- Cholesterol 0 mg
- Fat 0.08792625 g
- Fiber 0.689427094539007 g
- Protein 0.625320625 g
- Saturated Fat 0.0307120833333333 g
- Serving Size 1 1 Serving (312g)
- Sodium 3.61525 mg
- Sugar 3.37738394712766 g
- Trans Fat 0.0265995833333333 g
- Calories 21 calories
The following recipe is very easy to do and is great for Shabbat lunch, especially in the summer. Source: my friend Eleanor Chunk first four ingredients and puree in food processor with metal blade. Add (salt) and pepper, wine vinegar and 1 c. tomato juice; blend in processor. Add to rest of tomato juice. If you like it a little spicy (I do), put in some tabasco sauce. For company, I dice some chives and float on top. Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Aug 21, 1998, converted by MM_Buster v2.0l.
