1/2 1/2 1/4 1/4
teaspoon salt teaspoon garlic powder teaspoon pepper teaspoon hot pepper sauce
Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a bowl. Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving. Yield: 8 servings (2 quarts). 1 cup equals 122 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 563 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. NUTRITION FACTS :
tip! GAZPACHO GARNISH For an easy garnish, try topping your gazpacho with a sprinkling of finely chopped veggies and herbs. Chopped boiled egg is a classic Spanish garnish. Make the soup more rich and satisfying with a garnish of croutons and chopped egg.