Gazpacho

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Gazpacho

 

Recipe By :Favorite Brand Name Vegetarian Cooking / pg. 50

Serving Size : 10 Preparation Time :0:00

Categories : Soups & Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups tomato juice

4 tomatoes -- chopped

1 green bell pepper -- chopped

1 cucumber -- chopped

1 cup celery -- chopped

1 cup green onions -- chopped

3 tablespoons red wine vinegar

2 tablespoons Filippo Berio Olive Oil

1 tablespoon fresh parsley -- chopped

1 teaspoon salt (up to 2 tsp.)

1 clove garlic -- finely minced

fresh ground black pepper or hot pepper

sauce

 

In large bowl, combine tomato juice, tomatoes, bell pepper, cucumber,

celery, green onions, vinegar, olive oil, parsley, salt and garlic. Cover;

refrigerate several hours or overnight before serving. Season to taste

with black pepper or hot pepper sauce. Serve cold.

 

Source:

" Chapter: Satisfying Soups, Stews & Chilies "

S(McFormatted by):

" Cherokee99504 "

Copyright:

" 1997 Publication International, Ltd. "

Yield:

" 10 - 12 servings "

 

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Per Serving (excluding unknown items): 36 Calories; trace Fat (6.2% calories

from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

282mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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