Gazpacho

Gazpacho
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. 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.
  2. Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.
By August, 2011

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 .

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