Directions:
- Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.
- Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.
- Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.
- Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.43 Kcal (927 kJ) | ||
| Calories from fat | 44.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 8% | |
|---|---|---|---|
| Sodium | 2697.79mg | 112% | |
| Potassium | 1770.69mg | 38% | |
| Total Carbs | 35.55g | 12% | |
| Sugars | 15.2g | 61% | |
| Dietary Fiber | 9.67g | 39% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 148.4mg | 247% | |
| Iron | 0.2mg | 1% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 23.11 Kcal (97 kJ) | ||
| Calories from fat | 4.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 8% | |
|---|---|---|---|
| Sodium | 281.56mg | 112% | |
| Potassium | 184.8mg | 38% | |
| Total Carbs | 3.71g | 12% | |
| Sugars | 1.59g | 61% | |
| Dietary Fiber | 1.01g | 39% | |
| Protein | 0.98g | 19% | |
| Vitamin C | 15.5mg | 247% | |
| Calcium | 9.7mg | 9% | |
* 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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