दोपहर का भोजनमध्यम

Gazpacho

Name: Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3 slices bread; 1 1/4 cups cold water; 3 medium tomatoes; 1 small cucumber; 1 green pepper; 2 teaspoons minced garlic; 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon low-sodium adobo seasoning; 1 small tomato; 1/2 small red onion; 1/2 green bell pepper; 1 hard-cooked egg

Take a trip to Spain in your very own kitchen! Gazpacho, a Spanish favorite, is a cooling puréed vegetable soup topped with extra virgin olive oil for a smooth finish.

25 min6 सर्विंग

पोषण तथ्य (प्रति सेवा)

मान प्रति सेवा · परोसने की मात्रा: 1 serving

169

कैलोरी

प्रोटीन

15g

कार्ब्स

11g

वसा

फाइबर

शर्करा

115mg

सोडियम

संतृप्त वसा 2 g · कोलेस्ट्रॉल 34 mg

रिंग एक सर्विंग को 2,000 कैलोरी के संदर्भ दिन के हिस्से के रूप में दिखाती हैं। Nutrola ऐप में ये आपके अपने लक्ष्यों के अनुसार भरती हैं।

सामग्री

bread
3 slices · crusts removed and discarded
cold water
1 1/4 cups · divided
tomatoes
3 medium · ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds
cucumber
1 small · peeled, seeded, and roughly chopped, about 1 1/2 cup
green pepper
1 · seeded and roughly chopped, about 1 cup
minced garlic
2 teaspoons · or 4 cloves fresh garlic, finely chopped
extra virgin olive oil
1/4 cup
red wine vinegar
1 tablespoon
low-sodium adobo seasoning
1/4 teaspoon
tomato
1 small · seeded and finely chopped, about 1 cup
red onion
1/2 small · finely chopped, about 1/2 cup
green bell pepper
1/2 · seeded and finely chopped, about 1/2 cup
hard-cooked egg
1 · finely chopped

निर्देश

1
Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
2
Soak until bread is saturated, about 15 minutes.
3
Squeeze water from bread, discarding soaking water.
4
In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
5
Blend until well combined, about 1 minute.
6
With motor running, add oil in steady stream until well blended.
7
Stir in vinegar, season with low-sodium adobo.
8
Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
9
Cover terrine; transfer to refrigerator.
10
Chill at least 1 hour, or up to 48 hours.
11
To serve, divide soup evenly among serving bowls.
12
Garnish with tomatoes, onions, peppers, and eggs.

स्रोत: USDA MyPlate Kitchen · The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods

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