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Gazpacho II

Courses: Soup
Serves: 9 people

Recipe Ingredients

1   Garlic clove
1 lb 454g / 16ozRipe tomatoes
1 1/2 lbs 681g / 24ozCucumbers - (abt 2 large)
1 cup 146g / 5.1ozFinely-diced green pepper
1 cup 110g / 3.9ozFinely-diced celery
1 cup 62g / 2.2ozFinely-diced onion
2 cups 474mlTomato juice or V-8 Juice
1 tablespoon 15mlCorn oil
1 cup 237mlCold water
3   Tabasco sauce
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlCoarsely-ground black pepper
1/2 cup 15g / 0.5ozSeasoned croutons
  Chopped parsley - for garnish

Recipe Instructions

Crush peeled garlic into the bottom of a 2 1/2-quart bowl. Core tomatoes and discard cores and seeds; finely dice tomatoes. Pare cucumbers, cut lengthwise into eighths, discard centers and seeds; finely dice remaining cucumber.

Measure all ingredients except croutons and parsley into the large bowl on to of garlic. Mix thoroughly. Cover bowl tightly and chill for 2 hours or longer. Serve soup in chilled bowls garnished with croutons and parsley.

This recipe yields 9 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Carbohydrates 8g; Protein 1g; Fat 2g; Calories 50; Fiber 2.0g; Sodium 435mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice or V-8.

The Art of Cooking for the Diabetic by Mary Abbott Hess


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