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Ingredients
- 3 lbs medium ripe tomatoes, cored
- 1 meidum cucumber peeled
- 1 medium red bell pepper cored and sseded
- 1/4 medium red onion
- 2 garlic cloves
- 1/2 bunch flat leaf parsley, stems removed
- 1 pint strawberries, hulled
- juice of 1 lemon
- 1 tbsp white wine vinegar
- 1 tsp salt
- up to 1/2 cup water if desired
- 1 tbsp olive oil
Directions
- In batches, combine the tomatoes, cucumbers peppers, onion, garlic parsley and strawberries in a blender or food processor and purree until relatively smooth,
- Add half of the lemon juice vinegar and salt and blend. Taste and adjust the seasoning by adding the other half of the lemon juice, veinegar or salt
- If gaspacho is too thick, add some or all of the water, refrigerate for at least 10 minutes.
- Transfer the gaspacho to a large bowl. drizzle with the olive oil and serve in bowls, tea cups or glasses
- serve with toasted pitas topped with combination olive oil black pepper and feta cheese crumbled, mixed until smooth then spread on toasted pita triangles
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 38 | 30% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 945mg | 27% |
| Total Carbs 22.1g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.95g | 9% |
| Protein 3.72g | 6% |
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