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Gazpacho Grande
Ingredients
- 10 plum tomatoes
- 1 – 48 ounce tomato juice
- 2 hot house cucumbers, halved and seeded, but not peeled
- 1 red bell pepper, cored and seeded
- 1 yellow bell pepper, cored and seeded
- 2 red onions
- 7 garlic cloves, minced
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
This cool yet hearty gazpacho makes for an elegant summer “cocktail” appetizer when served in goblets or champagne flutes.
Why Try? This flavorful chilled soup, served on an oppressively hot day, has been known to lower one’s personal heat index.
Foodie Byte: Gazpacho is best when prepared from vine-ripened tomatoes that are at their peak of freshness in late summer or early fall.
Preparation
- Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!
- After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill 4 hours before serving.
Nutritional Information
Calories 205, Carbohydrates 17g, Fat 14g, Fat Calories 122, Fiber 4g, Protein 4g, Saturated Fat 2g, Sodium 1204mg. Daily Values: Calcium 38.97mg 4%, Phos 41.91mg 4%, Copper 0.1mg 5%, Zinc 0.3mg 2%, Panto 0.21mg 2%, Biotin 4.06mcg 1353%, Iodine 0.7mcg 0%, Magnesium 17.84mg 4%, Iron 0.92mg 5%, Vitamin B6 11%, Vitamin C 215%, Vit E-a-Toco 9%, Vitamin A 33%. Percent Daily Values are based on a 2,000 calorie diet.