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
6 cup Vine ripened home grown tomatoes, roughly chopped
0.33000000000000007 cup Spanish onion, roughly chopped
0.33000000000000007 cup Poblano pepper, stems and seeds removed, roughly chopped
0.33000000000000007 cup Red bell pepper, stems and seeds removed, roughly chopped
0.33000000000000007 cup English cucumber, roughly chopped
1.75 teaspoon Kosher salt
1 cup Crusty bread, crusts removed and cubed
0.5 cup Extra virgin olive oil
0.33000000000000007 cup Sherry vinegar
1 Clove Garlic
pinch Pinch Cayenne Pepper
0.5 cup Vine ripened home grown tomatoes, 1/4" dice, seeds removed
0.25 cup Poblano pepper, 1/4" dice, stems and seeds removed
0.25 cup Red bell pepper, 1/4" dice, stems and seeds removed
Nutrition value
231
calories per serving
22 g Fat2 g Protein6 g Carbs4 g FiberOther
Current Totals
22 g Fat
2 g Protein
6 g Carbs
4 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
4 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
28 mg
Iron
1 mg
Vitamin A
1624 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
84 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
0 mg
Phosphorus
44 mg
Selenium
1 mcg
Zinc
0 mg
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
