Cut all the vegetables into 1/4-inch dice and mix them together with the remaining ingredients. Let sit at least 1 hour in the refrigerator. Strain off some of the excess juice before serving. Makes about 2 cups. Chef Mark Miller writes in his book, Coyote Cafe, Its important to keep the vegetables cold and crisp (dont salt them), and to remove some of the excess tomato juice. Gazpacho salsa goes great with grilled fish and on eggs for brunch. Nutritional information per tablespoon: 13 calories; 0.2 gram protein; 1 gram carbohydrate; 0.9 gram fat; 59 percent of calories as fat; 0.3 gram fiber; 0 cholesterol; 1 milligram sodium. Posted to MC-Recipe Digest V1 #520 by Nancy Berry
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 491 (90%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 18g|
|Cholesterol 0mg||0 %|
|Sodium 88.7mg||3 %|
|Potassium 569.7mg||15 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 12.4g|
|Protein 2.8g||4 %|
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Calories per serving: 547
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