Directions:
- Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
- Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.5 Kcal (689 kJ) | ||
| Calories from fat | 94.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Sodium | 20.97mg | 1% | |
| Potassium | 777.77mg | 17% | |
| Total Carbs | 14.81g | 5% | |
| Sugars | 9.95g | 40% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 66.8mg | 111% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.9mg | 72% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.43 Kcal (182 kJ) | ||
| Calories from fat | 25.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 16% | |
|---|---|---|---|
| Sodium | 5.54mg | 1% | |
| Potassium | 205.35mg | 17% | |
| Total Carbs | 3.91g | 5% | |
| Sugars | 2.63g | 40% | |
| Dietary Fiber | 1.03g | 16% | |
| Protein | 0.92g | 7% | |
| Vitamin C | 17.6mg | 111% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.4mg | 72% | |
| Calcium | 11.4mg | 4% | |
* 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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