Try this Gazpacho (taken from Real Simple) recipe, or contribute your own.
Suggest a better descriptionIn a blender, working in batches, purée the tomatoes, bell pepper, onion, garlic and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Refrigerate at least 1/2 hour and up to 1 day.
Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 227 | ||
Calories from Fat: 132 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 20 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 679mg | 23 % | |
Potassium 763.4mg | 20 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 17.8g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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