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Receta Heirloom Tomato Gazpacho

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Tiempo de Prep:
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Raciónes: 4
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Ingredientes

Cost per serving $2.81 view details

Direcciones

  1. Blend the tomatoes, cucumbers and peppers, add olive oil slowly while pureeing. Strain the soup and season with the vinegar, salt and pepper.
  2. Mix all ingredients together to make a “salsa”
  3. Plating
  4. Pour the soup into bowls and place the “salsa” in the middle of the soup. Drizzle some extra virgin olive oil around and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 4 servings
Calories 287  
Calories from Fat 261 91%
Total Fat 29.55g 37%
Saturated Fat 4.07g 16%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 224mg 6%
Total Carbs 5.49g 1%
Dietary Fiber 2.0g 7%
Sugars 3.43g 2%
Protein 1.08g 2%
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Comentarios

  • Jason Freund
    01 de Enero de 2009
    I've been looking for a recipe like this. Is there any cooking or chilling involved (for the soup base), or is everything prepared and served at room temp? Also, how fine of a mesh do you use to strain it?

    [Edit] I finally tried it and it worked great using ingredients prepared at room temp, and an ordinary (not fine) strainer.

    One mistake I made was adding evoo during the blending process which made the soup a little oily.

    In the future, I'll probably experiment with the peppers and vinegars, but the basic recipe is very good. Next time, I might try to kick it up a notch (pardon the expression) with a tiny bit of jalepeno.

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