Gazpacho
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 pounds ripe tomatoes, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1/2 small red onion, coarsely chopped
- 1 clove garlic
- 1 English cucumber, half coarsely chopped and half finely chopped
- 1/4 cup olive oil, plus more for serving
- 2 teaspoons red wine vinegar or sherry vinegar
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- country bread, for serving
Directions
- In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper. Refrigerate at least ½ hour and up to 1 day.
- Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.
Nutritional Information
- Per Serving
- Calories 177
- Fat 14g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 735mg
- Protein 3g
- Carbohydrate 12g
- Sugar 8g
- Fiber 4g
- Iron 1mg
- Calcium 37mg
What does this mean? See
Nutrition 101
.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
