Directions:
- Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528 Kcal (2211 kJ) | ||
| Calories from fat | 178.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.88g | 31% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 756.18mg | 32% | |
| Potassium | 248.86mg | 5% | |
| Total Carbs | 72.9g | 24% | |
| Sugars | 9.52g | 38% | |
| Dietary Fiber | 6.96g | 28% | |
| Protein | 16.94g | 34% | |
| Vitamin C | 63.2mg | 105% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.5mg | 47% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 70.64 Kcal (296 kJ) | ||
| Calories from fat | 23.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 31% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 101.17mg | 32% | |
| Potassium | 33.3mg | 5% | |
| Total Carbs | 9.75g | 24% | |
| Sugars | 1.27g | 38% | |
| Dietary Fiber | 0.93g | 28% | |
| Protein | 2.27g | 34% | |
| Vitamin C | 8.5mg | 105% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1.1mg | 47% | |
| Calcium | 10.6mg | 8% | |
* 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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