Bartaco's Gazpacho Recipe
Recipe By Southern Living
Chef jonathan rohland, culinary director for bartaco, shares the mexican eaterys recipe for gazpacho. This light, chilled, summer soup will make the most of your seasonal bounty and you dont even have to turn on your stove
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20 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Bartaco's Gazpacho Recipe
- 1 cup Vine ripened home grown tomatoes, roughly chopped
- 0.06 cup Spanish onion, roughly chopped
- 0.06 cup Poblano pepper, stems and seeds removed, roughly chopped
- 0.06 cup Red bell pepper, stems and seeds removed, roughly chopped
- 0.06 cup English cucumber, roughly chopped
- 0.29 teaspoon Kosher salt
- 0.17 cup Crusty bread, crusts removed and cubed
- 0.08 cup Extra virgin olive oil
- 0.06 cup Sherry vinegar
- 0.17 Clove Garlic
- pinch Pinch Cayenne Pepper
- 0.08 cup Vine ripened home grown tomatoes, 1/4" dice, seeds removed
- 1/25 cup Poblano pepper, 1/4" dice, stems and seeds removed
- 1/25 cup Red bell pepper, 1/4" dice, stems and seeds removed
Nutrition
value
value
231
calories per serving
22 g Fat2 g Protein6 g Carbs4 g FiberOther
Current Totals
- Fat22g
- Protein2g
- Carbs6g
- Fiber4g
MacroNutrients
- Carbs6g
- Protein2g
- Fiber4g
Fats
- Fat22g
Vitamins & Minerals
- Calcium28mg
- Iron1mg
- Vitamin A1624mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B955mcg
- Vitamin B120mcg
- Vitamin C84mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium34mg
- Manganese< 1mg
- Phosphorus44mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Southern Living