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Nutrition Facts
Serving Size 245 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 460 mg 19%
Total Carbohydrate 23 g 8%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 4 g
Vitamin A 15% Iron 10%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spanish Style Gazpacho

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

4 medium roma tomatoes, peeled
1 Tbsp garlic, minced
1/4 cup(s) red wine vinegar
1 shallot
1/2 cup(s) Rustico Unfilitered Olive Oil, reserve 1 tablespoon to brush on bread
4 Oz sourdough bread, sliced, divided use
2 cup(s) Santa Prisca Sangrita
1 cup(s) watermelon, finely diced
1 cup(s) cucumber, finely diced
1/4 cup(s) red onion, finely diced
1 avocado, small dice
1 Tbsp lime, juiced
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To peel tomatoes, make a shallow X incision on end of the tomato (opposite of the vine stem side). Place tomatoes into a medium pot of boiling water. Allow tomatoes to cook for 90 seconds, then remove to an ice bath. Discard boiling water. Once tomatoes are cool the skin should come away easily.
Place tomatoes in a blender along with the garlic, vinegar, shallot, olive oil, half of the bread and Santa Prisca Sangrita. Blend on high until completely smooth.
Place gazpacho in refrigerator while you prepare remaining ingredients.
Brush remaining half of the bread with olive oil then cut into small 1/2 inch cubes. Heat a skillet to medium heat and add bread cubes. Cook for several minutes until bread is toasted. Stir and flip occasionally. Remove from heat and set aside.
To make the relish, combine watermelon, cucumber, red onion, avocado, and lime juice together in a small bowl.
To serve the gazpacho, pour soup into a bowl, top with croutons and 2 spoonfuls of relish.


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