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Underwood Farm Gazpacho
Servings:
Serves 8 as an appetizerPrep Time:
25 minutesCook Time:
0 minutes
Ingredients
3 cups tomato-based vegetable juice
6 medium tomatoes, finely chopped
1 green bell pepper, finely chopped
1 cucumber, finely chopped
1 cup finely chopped celery (about 3 large or 5 small stalks)
1 bunch scallions, chopped, both green and white parts (about 1 cup)
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. salt
1 Tbsp. chopped parsley or cilantro
3 cloves garlic, minced
1/2 tsp. freshly ground black pepper, or to taste
1/2 tsp. hot pepper sauce, or to taste
Directions
1. In a large non-reactive bowl, combine juice, tomatoes, bell pepper, cucumber, celery, scallions, vinegar, olive oil, salt, parsley or cilantro, and garlic. Cover and refrigerate at least 4 hours or overnight.
2. Just before serving, add black pepper and hot pepper sauce. Serve chilled.
Source: Hannaford fresh Magazine, September - October 2007
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 90 kcal (5%) |
| Calories from Fat | 36 kcal (0%) |
| Total Fat | 4 g (6%) |
| Saturated Fat | 1 g (3%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 550 mg (23%) |
| Total Carbohydrates | 13 g (4%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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