Directions:
- In blender, reduce all ingredients in a creamy and homogeneous puree. Add salt and pepper. Put in fridge 1 hour or all night. Adjust seasonings.
- Serve this soup cold in bowls or mugs. Sprinkle with a little bit of olive oil.
- If wanted, garnish with a small spoon of creme fraiche or plain yogurt.
- This gazpacho can be frozen.
- You can grill the veggies on the bbq. Let cool and peel the bell pepper. And then follow the directions -
- You can use red onion or green onion instead of the onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.22 Kcal (202 kJ) | ||
| Calories from fat | 21.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 10.43mg | 0% | |
| Potassium | 275.22mg | 6% | |
| Total Carbs | 6.27g | 2% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 38.2mg | 64% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 34.24 Kcal (143 kJ) | ||
| Calories from fat | 14.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 4% | |
|---|---|---|---|
| Sodium | 7.4mg | 0% | |
| Potassium | 195.42mg | 6% | |
| Total Carbs | 4.45g | 2% | |
| Sugars | 3.6g | 20% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 27.1mg | 64% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 6mg | 47% | |
| Calcium | 10.5mg | 1% | |
* 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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