Directions:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
- Cooks' note: ·Gazpacho can be chilled up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.34 Kcal (1513 kJ) | ||
| Calories from fat | 271.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Sodium | 1274.13mg | 53% | |
| Potassium | 700.8mg | 15% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 9.14g | 37% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 4.39g | 9% | |
| Vitamin C | 40.5mg | 67% | |
| Iron | 0.2mg | 1% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.79 Kcal (443 kJ) | ||
| Calories from fat | 79.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 46% | |
|---|---|---|---|
| Sodium | 373.04mg | 53% | |
| Potassium | 205.18mg | 15% | |
| Total Carbs | 6.08g | 7% | |
| Sugars | 2.67g | 37% | |
| Dietary Fiber | 0.99g | 13% | |
| Protein | 1.29g | 9% | |
| Vitamin C | 11.9mg | 67% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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