Recipe Details
Ingredients
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2poundstomatoes, peeled and halved
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1cucumber, peeled and sliced
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1green bell pepper, sliced
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½onion, sliced
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1 ½tablespoonsred wine vinegar
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1clovegarlic
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salt to taste
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¼cupextra-virgin olive oil
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¼cupcold water, or as needed
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½onion, chopped
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1green bell pepper, chopped
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1cucumber, chopped
Cooking Directions
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Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
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Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories104 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
6% |
| Sodium 28mg |
1% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
9% |
| Total Sugars 5g |
|
| Protein 2g |
4% |
| Vitamin C 41mg |
45% |
| Calcium 26mg |
2% |
| Iron 1mg |
3% |
| Potassium 419mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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