Spanish Gazpacho Recipe
There's a bounty of vegetables in this tantalizing chilled soup, submitted by Dave Schmitt of Hartland, Wisconsin. Its refreshing flavor makes it an ideal addition to summer luncheons or light suppers.
This recipe is:
Quick
* 12 Servings
* Prep: 30 min. + chilling
Ingredients
* 5 pounds tomatoes, peeled and quartered
* 3 medium carrots, quartered
* 1 large cucumber, peeled and quartered
* 1 large sweet red pepper, quartered
* 1 large green pepper, quartered
* 1 sweet onion, quartered
* 2 garlic cloves, minced
* 1/3 cup olive oil
* 3 tablespoons balsamic vinegar
* 1-1/2 teaspoons salt
* 1/2 teaspoon pepper
Directions
* In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. Yield: 12 servings (3 quarts).
Nutrition Facts: 1 cup equals 118 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 320 mg sodium, 15 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.
Spanish Gazpacho published in Taste of Home June/July 2006, p23
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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