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Spanish Gazpacho Recipe

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.
TOTAL TIME: Prep: 30 min. + chilling YIELD:12 servings

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 large 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

  • 1. 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).

Nutritional Facts

1 cup: 118 calories, 7g fat (1g saturated fat), 0mg cholesterol, 320mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 2g protein Diabetic Exchanges: 3 vegetable, 1 fat.

Reviews for Spanish Gazpacho

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MY REVIEW
katlaydee3 160411
Reviewed Jul. 16, 2013

"I did not really care for this recipe, I felt that it lacked flavor. Maybe some jalapeño and cilantro would help."

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