Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water. After the discovery of America, tomato was incorporated, and today, gazpacho has become a refreshing start to a meal. Olive oil and bread continue to be typical components, but we eliminated bread and cut down on the oil.

Recipe by Cooking Light August 2001

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Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill.

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Nutrition Facts

80 calories; calories from fat 51%; fat 5g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.6g; protein 1.5g; carbohydrates 9g; fiber 2g; iron 0.8mg; sodium 207mg; calcium 18mg.
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