Colonial Williamsburg Gazpacho Recipe

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Ingredients:

Serving

4 cucumbers, peeled, seeded and cut into litre-inch slices
1/2 large onion, peeled and diced
1/2 stalk celery, sliced
1/2 green pepper , seeds removed and cut into strips
1 large ripe tomato, peeled and seeded
1 garlic clove, peeled and minced
1 1/4 cups broken pieces white bread
2 tbsp extra virgin olive oil
1 cup water
2 tbsp red wine vinegar
1/2 tsp salt
2 cups tomatoes or 2 cups v 8 vegetable juice
fresh ground black pepper

Directions:

Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.7 Kcal (631 kJ)
Calories from fat	39.99 Kcal
		% Daily Value*
Total Fat	4.44g	7%
Sodium	331.89mg	14%
Potassium	365.96mg	8%
Total Carbs	22.14g	7%
Sugars	5.26g	21%
Dietary Fiber	5.36g	21%
Protein	5.9g	12%
Vitamin C	18.3mg	30%
Iron	1.9mg	10%
Calcium	281.4mg	28%

Amount Per 100 g
Calories	58.85 Kcal (246 kJ)
Calories from fat	15.62 Kcal
		% Daily Value*
Total Fat	1.74g	7%
Sodium	129.6mg	14%
Potassium	142.91mg	8%
Total Carbs	8.64g	7%
Sugars	2.05g	21%
Dietary Fiber	2.09g	21%
Protein	2.3g	12%
Vitamin C	7.1mg	30%
Iron	0.7mg	10%
Calcium	109.9mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.