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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (447g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup sherry wine vinegar |
||
| Calories 329 | ||
| Calories from Fat 249 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.7g | 42% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 19.8g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 789mg | 22% | |
| Total Carbohydrate 22.6g | 7% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 10.2g | ||
| Protein 3.7g | 7% | |
Gazpacho
By: Buster's friend
Jun 12, 2009
Chef Glen Hogh, of the Vega Tapas Cafe provided this recipe to The Times-Picayune in anticipation of the French Market Creole Tomato Festival this weekend. I plan to make this using diiferent varieites of tomatoes for different batches - reds, pinks, blacks, purples, yellows, oranges & whites as they ripen. We keep gazpacho in a gallon jug in the fridge for fast refreshing but light meals/snacks... right alongside the fresh iced tea! We finely chop our vegies rather than pureeing - but that's up to you!
SERVES 4
Ingredients
- 2 red onions
- 5 tomatoes, very ripe Creole
- 1 red pepper
- 1 lemon, zested
- 3 garlic cloves
- 2 cucumbers, peeled
- 1 bunch parsley
- 1/4 cup sherry wine vinegar
- 1/2 cup extra virgin olive oil
Directions
1
Place all ingredients to blender and puree.2
Season with salt & pepper to taste.
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- Preparation > Time to Make > < 15 mins
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