Directions:
- In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
- Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.63 Kcal (756 kJ) | ||
| Calories from fat | 117.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 20% | |
|---|---|---|---|
| Sodium | 128.39mg | 5% | |
| Potassium | 606.54mg | 13% | |
| Total Carbs | 14.87g | 5% | |
| Sugars | 9.85g | 39% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 52.8mg | 88% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.7mg | 48% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.68 Kcal (225 kJ) | ||
| Calories from fat | 35.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 20% | |
|---|---|---|---|
| Sodium | 38.16mg | 5% | |
| Potassium | 180.26mg | 13% | |
| Total Carbs | 4.42g | 5% | |
| Sugars | 2.93g | 39% | |
| Dietary Fiber | 0.89g | 12% | |
| Protein | 0.92g | 6% | |
| Vitamin C | 15.7mg | 88% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 2.6mg | 48% | |
| Calcium | 13.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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