Simple Gazpacho
June 12, 2013
Simple Gazpacho
Frances Janisch
Simple Gazpacho
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island — or whichever beach you call home.
Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
8
Servings
278
Calories Per Serving
Deliver Ingredients
Ingredients
- 1/2 loaf yesterday's French bread
- 4 cloves garlic
- 3/4 Cups extra-virgin olive oil
- 8 Pounds tomatoes, preferably local, seeded and cut into large chunks (8-12 tomatoes)
- 1 green bell pepper, cut into large pieces
- 1 Italian frying pepper, cut into large pieces
- 1 jalapeño, seeded and cut into large pieces
- 1 cucumber, peeled and cut into large chunks
- 1 medium-sized Spanish onion, cut into large chunks
- 1 Tablespoon salt
- 1 Teaspoon ground cumin
- 1/4 Cup sherry vinegar
- Chopped tomatoes, green bell pepper, and onion, for garnish
Directions
Using your hands, break the bread into big chunks and soak in a bowl of water for 10 minutes.
Squeeze the excess water out of the bread and transfer to the bowl of a food processor. Add the garlic and oil and process until smooth. Add the tomatoes, peppers, cucumber, onion, salt, and cumin. Process until you achieve a smooth consistency. Add the vinegar and process for 30 seconds. Blend in 1 ½-2¼ cups cold water, depending on the desired consistency, and refrigerate until ready to serve.
To serve, divide the gazpacho among 8 bowls and garnish with chopped tomatoes, green pepper, and onion.
Nutritional Facts
Total Fat
21g
33%
Sugar
7g
N/A
Saturated Fat
3g
15%
Protein
4g
8%
Carbs
20g
7%
Vitamin A
72µg
8%
Vitamin B6
0.3mg
12.5%
Vitamin C
43mg
72%
Vitamin E
4mg
20%
Vitamin K
33µg
41%
Calcium
43mg
4%
Fiber
3g
13%
Folate (food)
42µg
N/A
Folate equivalent (total)
63µg
16%
Folic acid
13µg
N/A
Iron
2mg
9%
Magnesium
33mg
8%
Monounsaturated
15g
N/A
Niacin (B3)
2mg
10%
Phosphorus
78mg
11%
Polyunsaturated
2g
N/A
Potassium
516mg
15%
Riboflavin (B2)
0.1mg
8%
Sodium
644mg
27%
Thiamin (B1)
0.2mg
15%
Zinc
0.6mg
4.1%