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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Gazpacho

Vegetable-6074
Ingredients  
2 cucumbers, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions
6 cloves garlic, minced
46 ounces tomato juice
1/2 cup white wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
   

Preparation
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. Optional: garnish with croutons.

Yield
10 servings

Nutritional Value Per Serving
Calories 175, Calories From Fat 104 , Total Fat 11g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrate 16g, Protein 3g, Omega 3 Fatty Acid 0.11g

Look for "Fresh from Florida" ingredients at your grocery store.

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