How To Make Gazpacho
2015-02-13 02:38:39
Serves 4
A delicious, easy recipe for cool Gazpacho!
Nutrition Facts
Serving Size
841g
Servings
4
Amount Per Serving
Calories 247
Calories from Fat 74
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 98mg
4%
Total Carbohydrates 42g
14%
Dietary Fiber 11g
42%
Sugars 24g
Protein 8g
Vitamin A
93%
Vitamin C
259%
Calcium
9%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 10-15 sweet cherry tomatoes, diced (seeding and peeling are optional)
- 1 garlic clove, crushed and chopped finely (a garlic press would do fine here)
- 1/2 large cucumber, diced (seeding and peeling is optional. I often don’t)
- 1/2 sweet onion, diced finely
- 1/2 yellow or orange pepper, seeded and diced
- 1 ear fresh sweet corn, kernels cut from the cob
- 4-5 cups tomato juice
- 1 tbsp red wine vinegar
- 1 Avocado, diced
- salt
- pepper
- olive oil
Instructions
- In a non reactive bowl, mix the cherry tomatoes, garlic, cucumber, onion, pepper, and corn.
- Salt the vegetable mixture well and let vegetables exude some of their juice – 20-30 minutes.
- Add tomato juice and red wine vinegar.
- Add a few grinds of black pepper.
- Refrigerate at least an hour to meld flavors. Over night is better if you have the time.
- Serve with a drizzle of good olive oil and some diced avocado.
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