Gazpacho
Gazpacho is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 6. For $1.81 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 19g of fat, and a total of 284 calories. This recipe from Real Simple requires red bell peppers, lemon juice, garlic, and fennel bulbs. 109 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. With a spoonacular score of 84%, this dish is spectacular. If you like this recipe, you might also like recipes such as Gazpacho with Maine Lobster: Gazpacho con Bogavante, White Gazpacho (Gazpacho Blanco), and Gazpacho.
Servings: 6
Ingredients:
1/2 teaspoon freshly ground black pepper
2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
4 stalks celery, roughly chopped
3 small fennel bulbs, roughly chopped
2 cloves garlic, roughly chopped
1 tablespoon kosher salt
1/3 cup fresh lemon juice
3 limes, halved
1/2 cup extra-virgin olive oil
3 red bell peppers, seeded and roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion, roughly chopped
4 cups (32 ounces) tomato or vegetable juice
Equipment:
food processor
bowl
Cooking instruction summary:
Directions Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the lime wedges.
Step by step:
1. Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
2. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.Cover and refrigerate for at least 2 hours and up to
3. Serve chilled with the lime wedges.
Nutrition Information:
covered percent of daily need
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