Gazpacho Ajo Blanco - 7.6g Carbs, 3.9g Fiber, 1.5g Sugar
From: Texas Monthly
Combat the long hot summer with gazpacho, the coolest thing that ever
happened to a tomato.
--> Gazpacho
1 1/3 cups blanched almonds
2 large garlic cloves
1 tsp salt
5 thin slices, or 1 medium-size roll, French or Italian bread (crusts
removed, soaked in water, then squeezed thoroughly)
2 to 3 Tbsp wine vinegar or lemon juice, or a combination of both
1 egg white (optional)
3 to 3 1/2 cups water
1/4 cup olive oil
--> Garnishes
A handful of peeled green grapes and a few slivered almonds per serving.
To blanch almonds, drop into boiling water and simmer 1 minute. Drain
and run under cold water. Squeeze the nutmeats from the peels.
Soak the blanched almonds in 1 cup water for 2 hours, or overnight. Do
not drain. Place in a blender with the garlic and salt and blend until
very smooth. Add the bread, vinegar or lemon juice, and egg white, and
more water if necessary. Whirl again, slowly dribbling in the olive oil.
Pour into a soup tureen and stir in the remaining water. Adjust the
seasonings to taste and chill at least 2 hours. Place in bowls and top
each serving with the peeled green grapes and almond slivers.
Nutrition From: www.caloriecount.about.com (does not include the grapes
or almond slivers per serving. Based on 4 servings)
Serves: 4 to 6
Serving Size: 131 g
Nutrition per Serving:
307 Calories, 262 Calories from Fat, 29.2g Total Fat, 3g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 596mg Sodium, 7.6g Total Carbs, 3.9g Dietary Fiber, 1.5g Sugars, 7.7g Protein
Vitamin A 0% - Vitamin C 6% - Calcium 9% - Iron 7%
Nutrition Grade: B-
Good points:
No cholesterol
Low in sugar
