Directions:
- Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
- Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.
- Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.73 Kcal (853 kJ) | ||
| Calories from fat | 130.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.52g | 22% | |
|---|---|---|---|
| Cholesterol | 14.32mg | 5% | |
| Sodium | 665.05mg | 28% | |
| Potassium | 617.64mg | 13% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 10.81g | 43% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 63.5mg | 106% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 51.6 Kcal (216 kJ) | ||
| Calories from fat | 33.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 22% | |
|---|---|---|---|
| Cholesterol | 3.63mg | 5% | |
| Sodium | 168.43mg | 28% | |
| Potassium | 156.43mg | 13% | |
| Total Carbs | 3.92g | 5% | |
| Sugars | 2.74g | 43% | |
| Dietary Fiber | 0.99g | 16% | |
| Protein | 1.24g | 10% | |
| Vitamin C | 16.1mg | 106% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.9mg | 7% | |
* 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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