Directions:
- In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.
- Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.
- Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.
- Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.45 Kcal (1283 kJ) | ||
| Calories from fat | 144.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.06g | 25% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 1445.06mg | 60% | |
| Potassium | 493.82mg | 11% | |
| Total Carbs | 32.63g | 11% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 8.51g | 17% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 440.6mg | 44% | |
| Amount Per 100 g | |||
| Calories | 57.56 Kcal (241 kJ) | ||
| Calories from fat | 27.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 25% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 4% | |
| Sodium | 271.43mg | 60% | |
| Potassium | 92.76mg | 11% | |
| Total Carbs | 6.13g | 11% | |
| Sugars | 1.44g | 31% | |
| Dietary Fiber | 1.42g | 30% | |
| Protein | 1.6g | 17% | |
| Vitamin C | 10.2mg | 90% | |
| Iron | 0.6mg | 18% | |
| Calcium | 82.8mg | 44% | |
* 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.
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