Recipe

Andalusian Gazpacho

10 servings

Preparation

Peel cucumer and discard peel.
Remove seeds and cut into 1/2-inch cubes.
Remove and discard stems and seeds from bell pepper; cube bell pepper.
Trim root ends from green onions and slice crosswise about 1/2-inch thick slices.
Dice tomatoes into 1/4-inch cubes.
Slice celery and avocade into 1/4-inch cubes.

(Reserve 10 small, perfect sprigs of parsley for garnish.)
Mince remaining parsley, enough to equal 1/3 cup.
Mince basil to equal about 1/3 cup.
Mince oregano to equal about 1 Tbls.

Combine EVERYTHING (except 10 sprigs of parsley) in a large plastic container.
Stir to mix thoroughly and chill 4 to 12 hours.
Serve in soup bowls, each garnished with a sprig of parsley.

Makes 12 cups

Nutrition Facts:
Amount Per Serving: Calories 370 - Calories from Fat 63 Percent Total Calories From: Fat 17%, Protein 19%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 963mg,
Total Carbohydrate 57g, Dietary Fiber 4g, Sugars 0g, Protein 18g, Vitamin A 1183 units, Vitamin C 44 units, Calcium 0 units, Iron 7 units

Recipe group: Soup.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance.

This recipe from insure@barricks.com (Jim Barricks) was inserted by Renato Pichler / 2002-04-30 22:26:29

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Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.