Gazpacho Recipe – Vegan

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I realized this gazpacho recipe from my good buddy Carmen in California. She has a big container of it in her fridge each summer season. I do not blame her!

Gazpacho is a chilly tomato soup and this specific gazpacho recipe is the final word in freshness. It’s low in energy and virtually fats free. Additionally it is a breeze to make. All it’s a must to do is a few prep work and blend all the things collectively. Voila. You’re executed.

My greatest advice for that is that you just use a candy onion for this. You understand these stunning summer season onions that aren’t overpowering and powerful? Bear in mind you can be consuming this uncooked so that’s essential. You additionally have to be sure you let it sit within the fridge for at the very least an hour earlier than you serve it.

This soup is nice as an appetizer or a lite meal on scorching summer season days. Strive serving it in small glasses and passing it round subsequent time you’ve gotten a barbecue at house. Individuals will like it.

Serves eight
1-46 oz. can tomato juice
four very ripe tomatoes, peeled and chopped
2 small cucumbers, peeled, seeded and chopped
1 inexperienced bell pepper, chopped
1 medium candy onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon crimson wine vinegar
Sprint of Tabasco
Salt & Pepper

Combine your entire components in a bowl.

Season them with salt and pepper to style. Don’t below salt your soup.

Cowl the bowl with plastic wrap and refrigerate for at the very least 1 hour.

Serve and luxuriate in.

CALORIES 125.49; FAT 5.90 grs (sat zero.69; mono three.34; poly zero.62); PROTEIN three.53 grs ; FIBER three.40 grs; CARBS 20.10 grs; CHOLESTEROL four.15 mg; IRON 1.90 mg; SODIUM 1026.54 mg; CALCIUM 56.62 mg

Print this recipe right here – http://thefrugalchef.com/2012/06/gazpacho-recipe/

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