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    You are in: Home / Recipes / Chunky Gazpacho Recipe
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    Chunky Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Epi Curious's Note:

    from the book, "At Blanchard's Table"...Blanchard's is a fantastic restaurant on the island of Anguilla and it was there that I first had this wonderful gazpacho. It was so good, I purchased their cookbook so I could recreate it at home. So fresh and flavorful! I like to serve it with a dollop of sour cream...yum.

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
    2. 2
      In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.

    Ratings & Reviews:

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    Nutritional Facts for Chunky Gazpacho

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 91.7
     
    Calories from Fat 63
    68%
    Total Fat 7.0 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 417.9 mg
    17%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.9 g
    19%
    Protein 1.4 g
    2%

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