There is nothing quite so refreshing on a warm summer day as fresh a homemade gazpacho recipe. No need to cook over a hot stove for this recipe.
Gazpacho is best made with sweet vine ripened tomatoes, rather than those pale orange globes we get in the middle of winter.
Add a mix of red pepper, onion a touch of garlic and some herbs and you have quite a Mexican delight.
Refrigerate the soup for at least 2 hours or overnight.
Nutritional Analysis Per Serving
Calories 98; Calories from Fat 63; Total Fat 7.0g; Saturated Fat 1.0g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 690mg; Total Carbohydrates 8.8g; Dietary Fiber 1.7g; Sugars 6.0g; Protein 1.7g; Vitamin A 32%; Vitamin C 75%; Calcium 3%; Iron 5%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Use extra virgin olive oil for this recipe, as the taste of the oil really does make a difference.
The splash of red wine vinegar adds a nice touch of tart that really kicks the flavor up a notch.
You can also add your favorite hot sauce if you prefer a little heat in your cold soup.
Got a garden? This is a wonderful recipe to use up some of that extra produce that all seems to be ripe at the same time.
Here's a great light Mexican dinner idea - gazpacho with taco salad. Find our recipe here.
All of our Mexican recipes are here.
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