Gazpacho

Yield: 2Vi qt (2.5 L)

Portions: 12

Portion size: 6floz (200 mL)

U.S.

Metric

Ingredients

Procedure

212 lb

1.2 kg

Tomatoes, peeled and

1.

If a blender is available, combine all ingredients in the

chopped fine

blender and process until liquefied.

1 lb

500 g

Cucumbers, peeled

2.

If a blender is not available, combine all ingredients except

and chopped fine

the olive oil. Pass through a food mill. If a smoother soup is

8 oz

250 g

Onions, peeled and

desired, then pass through a fine sieve. Rub the solids through

chopped fine

the sieve to purée them. Place the mixture in a stainless-steel

4 oz

125 g

Green bell peppers, seeded

bowl. Using the wire whip, slowly beat in the olive oil.

and chopped fine

12 tsp

2 mL

Crushed garlic

2 oz

60 g

Fresh white bread crumbs

1 pt

500 mL

Water or tomato juice,

cold

3 fl oz

90 mL

Red wine vinegar

4 fl oz

125 L

Olive oil

to taste

to taste

Salt

3.

Add salt, pepper, and cayenne or pepper sauce to taste.

to taste

to taste

Pepper

4.

If necessary, adjust the tartness by adding a little lemon juice

to taste

to taste

Cayenne or hot

or vinegar.

red pepper sauce

5.

Chill the soup thoroughly.

to taste

to taste

Lemon juice or vinegar

Garnish:

6.

Combine garnish ingredients in a small bowl or bain-marie.

2 oz

60 g

Onion, small dice

7.

At service time, ladle 6 oz (200 mL) gazpacho into chilled

2 oz

60 g

Cucumber, small dice

soup cups. Top with 1-2 tbsp (15-30 g) diced vegetable

2 oz

60 g

Green pepper, small dice

garnish. If desired, gazpacho may be served with ice cubes.

Per serving:

Calories, 130; Protein, 2 g; Fat, 10 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 36 mg.

Per serving:

Calories, 130; Protein, 2 g; Fat, 10 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 36 mg.

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