Ingredients:
peeled and chopped onions: 2 onioncrushed fresh garlic: 1 1/2 tablespoons
sweet green pepper: 1 cup chopped
tomatoes: 2 cup chopped
salt: 2 teaspoons
black pepper: 1/3 teaspoons
Worcestershire Sauce: 1 1/5 tablespoons
paprika: 2 teaspoons
red wine vinegar: 1/3 cup
water: 12 fl oz
cucumber: 1 cup pared chopped
chives: 1 tbsp chopped
olive oil: 5 tablespoons
Directions:
Combine the onions, garlic, green peppers and tomatoes. Force through a sieve or puree in a blender. Add the salt, pepper and paprika. Add the olive oil gradually, beating steadily. Add the vinegar and water and stir well. Season to taste. Refrigerate and chill for at least two hours, using a wooden or glass bowl; do not use a metal bowl. Add the cucumber slices before serving.
If desired, slices of toast rubbed with garlic may be served with the Gazpacho.
Nutrients per serving:
(approximate information *)
| Nutrient: | Recommended dietary intake: | |
| calcium | 1% | |
| carbohydrate | 3% | |
| energy_in_kcal | 5% | |
| fat_mono_unsaturated | 11% | |
| fiber | 2% | |
| folate_total | 4% | |
| iron | 2% | |
| phosphorus | 3% | |
| potassium | 3% | |
| protein | 1% | |
| sodium | 20% | |
| sugar | 4% | |
| vitamin_a_rae | 3% | |
| vitamin_b6 | 4% | |
| vitamin_c | 18% | |
| vitamin_e | 4% | |
| vitamin_k | 4% |
* The program that calculates these nutrients' percentage of recommended daily intake uses the SR20 USDA nutrient database. While we make every effort to correctly model the contribution of all food items used in this recipe, these calculated values may contain errors.