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Ingredientes
- 1 x Clove garlic
- 1 tsp Salt
- 3 c. Soft bread crumbs
- 3 Tbsp. Vinegar
- 3 med Tomatoes, peeled and diced
- 1 sm Cucumber, peeled and diced
- 2 x Green peppers,diced
- 3 Tbsp. Oil
- 4 c. Ice-cool water Croutons
Direcciones
- This thick puree may be made in a blender. In some regions of Spain, the cucumber, tomato, green pepper, minced onion, and cool croutons are served in separate little dishes and added to the gazpacho according to indivual taste.
- Mash garlic. add in salt. moisten crumbs with vinegar. add in to garlic. work to paste. add in 2/3 of the tomatoes and 1/2 the cucumber. force tough sieve or possibly food mill. Add in remaining tomatoes and cumcumber and green pepper. chill.
- add in oil and water. mix. serve cool, garnished with croutons. serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 87 | 29% |
| Total Fat 9.86g | 12% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 787mg | 33% |
| Potassium 329mg | 9% |
| Total Carbs 43.2g | 12% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.9g | 4% |
| Protein 8.12g | 13% |
