Gazpacho Recipe

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Gazpacho
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Ingredients:

Directions:

  1. Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl. Peel j‭cama and cut enough into 1/4-inch dice to measure 1 cup. Cut bell pepper and celery into 1/4-inch dice and add with diced j‭cama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.
  2. In a blender purée half of soup until smooth and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour, and up to 2 days. Season soup and serve garnished with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 97535.37 Kcal (408361 kJ)
Calories from fat 0.27 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 96672.5mg 4028%
Potassium 408.04mg 9%
Total Carbs 23199.38g 7733%
Sugars 23194.31g 92777%
Dietary Fiber 2.82g 11%
Protein 0.82g 2%
Vitamin C 134.2mg 224%
Vitamin A 3mg 99%
Iron 50.8mg 282%
Calcium 47.9mg 5%
Amount Per 100 g
Calories 58.8 Kcal (246 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 58.28mg 4028%
Potassium 0.25mg 9%
Total Carbs 13.99g 7733%
Sugars 13.98g 92777%
Dietary Fiber 0g 11%
Protein 0g 2%
Vitamin C 0.1mg 224%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1950.1
    Points
  • 2519
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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