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The Washington Post

Nothing But Red Gazpacho

Nothing But Red Gazpacho 5.000
Top Tomato 2007 Aug 15, 2007

Red grapes add a nice sweetness to the tang of tomatoes and vinegar.


Servings: 5 - 6 cups
Ingredients
  • 4 large tomatoes, cored and cut into chunks (peeled and seeded, optional)
  • 1/2 medium red bell pepper, stemmed, seeded and cut into chunks
  • 1 medium red onion, coarsely chopped
  • 1 cup store-bought chunky-style picante sauce, such as Pace (mild)
  • 2 cups seedless red grapes, cut in half
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes

Directions

Combine the ingredients in a blender or food processor and pulse until finely chopped. Transfer to an airtight container or covered glass bowl and refrigerate for at least 1 hour. Stir and adjust seasoning before serving.

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Recipe Source

From Greensboro, N.C., resident Nancy Dentler.

Tested by Brenna Maloney.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per half-cup serving: 44


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 188mg 8%

Total Carbohydrates: 11g 4%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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