Gazpacho a la Mrs. Landesman

4.4

(16)

13 Reviews

4 Photos

I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.

Submitted by Simone

Updated on August 6, 2024

gazpacho in a glass garnished with parsley sprig

4

Prep Time:

45 mins

Cook Time:

3 mins

Total Time:

48 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

3 cloves garlic, crushed
1 onion, coarsely chopped
1 cucumber, sliced
1 green bell pepper, seeded and chopped
5 tomatoes, peeled and quartered
¼ cup olive oil
¼ cup distilled white vinegar
1 bunch fresh parsley, chopped
salt and pepper to taste
1 teaspoon paprika
1 (12 fluid ounce) can tomato sauce

Directions

In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.

Nutrition Facts (per serving)

76	Calories
6g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 76
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	4%
Sodium 104mg	5%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	5%
Total Sugars 4g
Protein 1g	3%
Vitamin C 32mg	35%
Calcium 25mg	2%
Iron 1mg	5%
Potassium 299mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection