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    You are in: Home / Recipes / Gazpacho Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Julesong's Note:

    The first class of the Culinary Essentials series from Culinary Communion is all about soups, and we made several delicious kinds when I attended this last week. The gazpacho was wonderful, and quite easy to make! Here's Chef Gabriel's recipe for you. Posted with permission.

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    Units: US | Metric


    1. 1
      Peel, seed, and chop all of the vegetables into small pieces.
    2. 2
      In a bowl, soak the bread in the vinegar until soft.
    3. 3
      Place all the prepared vegetables and garlic in the blender and pulse until the mixture becomes a rough puree.
    4. 4
      Add the vinegar-soaked bread and pulse again.
    5. 5
      Gradually add the olive oil into the mixture while pulsing.
    6. 6
      Season to taste with salt and freshly ground pepper.
    7. 7
      Serve either at room temperature or chilled, garnished with the basil and parsley and drizzled with a bit of extra virgin olive oil.

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    Ratings & Reviews:

    • on August 05, 2007


      This is a great gazpacho recipe. Very tasty! I used two gigantic heirloom tomatoes, and they were both delicious unseasoned to begin with. Very traditional. Perfect. I will use it again.

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    Nutritional Facts for Gazpacho

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 130.4
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 50.8 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 2.2 g
    Sugars 4.8 g
    Protein 2.1 g

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