June 12, 2013
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.
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
Servings8
Calories Per Serving278
Total Fat21g33%
Sugar7gN/A
Saturated3g15%
Protein4g8%
Carbs20g7%
Vitamin A72µg8%
Vitamin B60.3mg12.5%
Vitamin C43mg72%
Vitamin E4mg20%
Vitamin K33µg41%
Calcium43mg4%
Fiber3g13%
Folate (food)42µgN/A
Folate equivalent (total)63µg16%
Folic acid13µgN/A
Iron2mg9%
Magnesium33mg8%
Monounsaturated15gN/A
Niacin (B3)2mg10%
Phosphorus78mg11%
Polyunsaturated2gN/A
Potassium516mg15%
Riboflavin (B2)0.1mg8%
Sodium644mg27%
Thiamin (B1)0.2mg15%
Zinc0.6mg4.1%
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