Directions:
- Chop all the vegetables coarsely. Throw all but half of the bell pepper and cucumber into the blender with the tomatoes, onion, garlic and fresh herbs.
- Blend everything together into a smooth puree.
- Add the oil and vinegar and season to taste.
- Put the gazpacho in the refrigerator for 2 hours to rest and chill.
- Chop the rest of the bell pepper and cucumber finely, along with the scallions.
- Add the vegetables to the soup. Taste, and correct the seasonings, adding some or all of the water, as desired, to thin the soup a bit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.33 Kcal (2656 kJ) | ||
| Calories from fat | 378.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.03g | 65% | |
|---|---|---|---|
| Sodium | 64.82mg | 3% | |
| Potassium | 2526.63mg | 54% | |
| Total Carbs | 53.28g | 18% | |
| Sugars | 34.75g | 139% | |
| Dietary Fiber | 15.38g | 62% | |
| Protein | 11.85g | 24% | |
| Vitamin C | 338mg | 563% | |
| Vitamin A | 5.6mg | 187% | |
| Iron | 95.6mg | 531% | |
| Calcium | 198.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 36.28 Kcal (152 kJ) | ||
| Calories from fat | 21.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 65% | |
|---|---|---|---|
| Sodium | 3.71mg | 3% | |
| Potassium | 144.49mg | 54% | |
| Total Carbs | 3.05g | 18% | |
| Sugars | 1.99g | 139% | |
| Dietary Fiber | 0.88g | 62% | |
| Protein | 0.68g | 24% | |
| Vitamin C | 19.3mg | 563% | |
| Vitamin A | 0.3mg | 187% | |
| Iron | 5.5mg | 531% | |
| Calcium | 11.4mg | 20% | |
* 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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