Roasted Vegetable Gazpacho Recipe

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Ingredients:

Serving

3 lb ripe tomato, cored and diced
1 medium yellow or green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 small red onion, diced
4 cloves garlic, minced
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp kosher salt
1 tsp fresh ground black pepper

Directions:

Combine all ingredients in a roasting pan and roast for 1 hour in a 325º oven or over the coals on an outdoor grill.
Remove from heat and let cool
Transfer the roasted vegetables to a mixing bowl
Coarsely blend the vegetables with a want blender or in a food processor. Be careful not to completely pureé the vegetables, leaving some texture.
Chill thoroughly
Garnish with one or more of: Greek yogurt, sour cream, seeded and diced cucumber, chopped fresh tomato, avocado slices

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.05 Kcal (352 kJ)
Calories from fat	33.51 Kcal
		% Daily Value*
Total Fat	3.72g	6%
Sodium	275.46mg	11%
Potassium	454.26mg	10%
Total Carbs	11.75g	4%
Sugars	8.62g	34%
Dietary Fiber	2.27g	9%
Protein	1.94g	4%
Vitamin C	43.9mg	73%
Vitamin A	0.4mg	12%
Iron	6.4mg	35%
Calcium	24.9mg	2%

Amount Per 100 g
Calories	39.73 Kcal (166 kJ)
Calories from fat	15.84 Kcal
		% Daily Value*
Total Fat	1.76g	6%
Sodium	130.22mg	11%
Potassium	214.74mg	10%
Total Carbs	5.55g	4%
Sugars	4.07g	34%
Dietary Fiber	1.07g	9%
Protein	0.92g	4%
Vitamin C	20.7mg	73%
Vitamin A	0.2mg	12%
Iron	3mg	35%
Calcium	11.8mg	2%

* 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

1.5

Points
2

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
cholesterol free

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