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Ingredientes
- 3 c. Tomato juice more if needed
- 4 x Ripe tomatoes seeded, diced
- 3 x Pickling cucumbers peeled, seeded, and diced
- 4 x Scallions sliced
- 1 x Red pepper seeded, diced
- 1 x Jicama peeled, diced
- 3 x Tomatillos husks removed, and diced
- 2 x Garlic cloves Juice of 1 lime
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 x Jalepenos seeded, diced
- 1 slc Bread crusts removed, soaked and squeezed Sea salt to taste Freshly-grnd black pepper to taste
- 1 dsh Tabasco sauce
Direcciones
- Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, extra virgin olive oil, jalepenos, and bread. Blend till smooth. Return the puree to the bowl. Add in more tomato juice to thin, if needed. Add in the salt, pepper, and a dash of Tabasco.
- Refrigeratefor at least 2 hrs. Serve the gazpacho in chilled soup bowls.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 123 | 51% |
| Total Fat 13.95g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1100mg | 46% |
| Potassium 778mg | 22% |
| Total Carbs 26.52g | 7% |
| Dietary Fiber 11.0g | 37% |
| Sugars 11.2g | 7% |
| Protein 3.71g | 6% |
