CHILLED SPANISH GAZPACHO
Yield Portion Size
2 quarts |
Chicken or vegetable stock
|
6-1/3 cups | |
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.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more