CHILLED SPANISH GAZPACHO
Yield Portion Size
| 2 quarts |
Chicken or vegetable stock
|
| 6-1/3 cups |
Angela Mia® Bella Romana Pasta Sauce
|
| 2 |
Green peppers, cut into chunks
|
| 2 |
Cucumbers, cut into chunks
|
| 2 |
Jalapeno peppers, cut into chunks
|
| 12 |
Scallions, roughly chopped
|
| 1 medium clove |
Garlic
|
| 6 tbsp |
Fresh basil
|
| 3 tbsp |
Olive oil
|
| 3 tbsp |
Balsamic vinegar
|
| 2 tbsp |
Tarragon
|
| 4 tsp |
Worcestershire sauce
|
| 2 tbsp |
Lime juice
|
| 1/2 tsp |
Hot pepper sauce
|
| 1 medium clove |
Garlic
|
| 1 tbsp |
Extra virgin olive oil
|
| 4 slices |
Bread, cut into 1/4-inch cubes
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 45 mg | 5% |
| Carbohydrate | 10 g | 3% |
| Total Fat | 5 g | 7% |
| Iron | 1 mg | 5% |
| Potassium | 84 mg | 0% |
| Calories | 91 kcal | 5% |
| Sodium | 469 mg | 20% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 0 g | 2% |
| Sugars | 5 g | 0% |
| Dietary Fiber | 2 g | 9% |
| Vitamin C | 18 mg | 28% |
| Vitamin A | 744 iu | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine all soup ingredients in food processor. Pulse until smooth. Chill 1 hour or overnight.
-
Step 2
Garnish with toasted baguette slices or fresh made croutons.
-
Step 3
Garnish Directions:
-
Step 4
Sauté the garlic clove in the olive oil until aromatic, 1 minute to infuse the flavor of garlic into the oil.
-
Step 5
Discard the garlic clove and add the bread cubes. Sauté the bread cubes over medium-high heat, turning frequently, until crisp and lightly browned, 3-4 minutes.
-
Step 6
Garnish each serving of soup with a small amount of the croutons.
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