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Spanish Gazpacho




Source of Recipe


Taste of Home


List of Ingredients




Spanish Gazpacho


5 pounds tomatoes, peeled and quartered
3 medium carrots, quartered
1 large cucumber, peeled and quartered
1 large sweet red pepper, quartered
1 large green pepper, quartered
1 large sweet onion, quartered
2 garlic cloves, minced
1/3 cup olive oil
3 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper

Recipe




In batches, place the ingredients in a blender; cover and process until soup reaches desired texture.

Pour into a large bowl.

Cover and refrigerate for 1-2 hours before serving.

Yield: 12 servings (3 quarts).


Nutrition Facts:

1 cup equals 118 calories,

7 g fat (1 g saturated fat)
0 cholesterol
320 mg sodium
15 g carbohydrate
4 g fiber
2 g protein