Gazpacho Soup, Vegetarian Times, July 1994

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Gazpacho Soup

 

Recipe By : Vegetarian Times Magazine, July 1994, page 44

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 green bell pepper -- diced

1 red bell pepper -- diced

1 yellow bell pepper -- diced

4 stalks celery -- diced

1 red onion -- diced

2 peeled cucumbers -- seeded and diced

28 ounces canned chopped plum tomatoes -- with liquid

6 tablespoons lemon juice

2 tablespoons olive oil

3 cups cold water

1/4 cup chopped Italian parsley

1/2 cup chopped fresh basil

1/2 teaspoon salt or to taste

1/4 teaspoon pepper

1 teaspoon hot pepper sauce -- to taste, up to 2

 

SERVES 6 VEGAN

 

The traditional recipe.

 

Combine all ingredients; mix well. Adjust seasonings. Serve

chilled. Serves 6.

 

VARIATION: For a richer taste, add 2 to 3 tablespoons tomato paste and a

splash of red wine vinegar.

 

PER SERVING: 74 CAL.; 2G PROT.; 0.4G FAT; 15 G CARB.; 0 CHOL.; 240MG SOD.;

4G FIBER. VEGAN

 

Source:

" Vegetarian Times Magazine, July 1994, page 44 "

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Per Serving (excluding unknown items): 83 Calories; 5g Fat (47.7% calories

from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

51mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates.

 

 

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