Try this Gazpacho Blond recipe, or contribute your own.
Suggest a better descriptionIn a food processor combine the garlic, yellow tomatoes and bell peppers. Puree and thin with olive oil, vinegar to taste and some water if too thick. Season well to taste with salt and pepper. Seed the squash and cut into 1/4-inch dice. Cut the bread into 1/2-inch dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven for about 10 minutes or until somewhat crisp and brown. Ladle soup into chilled soup bowls; garnish with squash and croutons and center some red tomatoes and black olives in middle of each portion if you like. Yield: 4 servings MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: MONDAY TO FRIDAY SHOW #MF6716 Posted to MC-Recipe Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 40 | ||
Calories from Fat: 19 (48%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.2mg | 1 % | |
Potassium 422.2mg | 11 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 3.7g | ||
Protein 1.7g | 2 % | |
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: 40
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.