Gazpacho
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Ingredients
- 3 slices bread (crusts removed and discarded )
- 1 1/4 cups cold water (divided)
- 3 medium tomatoes (ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds)
- 1 small cucumber (peeled, seeded, and roughly chopped, about 1 1/2 cup)
- 1 green pepper (seeded and roughly chopped, about 1 cup)
- 2 teaspoons minced garlic (or 4 cloves fresh garlic, finely chopped)
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon low-sodium adobo seasoning
- 1 small tomato (seeded and finely chopped, about 1 cup)
- 1/2 small red onion (finely chopped, about 1/2 cup)
- 1/2 green bell pepper (seeded and finely chopped, about 1/2 cup)
- 1 hard-cooked egg (finely chopped)
Instructions
- Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
- Soak until bread is saturated, about 15 minutes.
- Squeeze water from bread, discarding soaking water.
- In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
- Blend until well combined, about 1 minute.
- With motor running, add oil in steady stream until well blended.
- Stir in vinegar, season with low-sodium adobo.
- Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
- Cover terrine; transfer to refrigerator.
- Chill at least 1 hour, or up to 48 hours.
- To serve, divide soup evenly among serving bowls.
- Garnish with tomatoes, onions, peppers, and eggs.
Nutrition
| Calories | 170 |
|---|---|
| Protein | 3 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 160 mg |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods