Thursday, August 26, 2010

{soups-salads-and-salad-dressings} Gazpacho Recipe 5

 

Gazpacho Recipe


Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.

This recipe is:

Quick





    * 10 Servings
    * Prep: 15 min. + chilling

Ingredients

    * 3 cups chopped seeded peeled fresh tomatoes
    * 2 celery ribs, finely chopped
    * 1 medium green pepper, finely chopped
    * 1 medium cucumber, peeled, seeded and finely chopped
    * 1/4 cup minced fresh parsley
    * 1 tablespoon minced chives
    * 1 green onion, thinly sliced
    * 1 garlic clove, minced
    * 1 can (46 ounces) tomato juice
    * 1/3 cup red wine vinegar
    * 1/4 cup olive oil
    * 1 teaspoon salt
    * 1/2 teaspoon Worcestershire sauce
    * 1/2 teaspoon pepper
    * Seasoned croutons

Directions

    * In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons. Yield: 10 servings (2-1/2 quarts).


Nutritional Analysis: 1 cup (calculated without croutons) equals 94 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 757 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.



Gazpacho published in Bountiful Harvest Cookbook , p12








             Beth Layman  :)


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