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Name: Gazpacho Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup minced red onion; 4 cloves garlic minced; 2 plum tomatoes roughly chopped; 2 plum tomatoes seeded and finely diced; 1/2 english cucumber peeled and seeded; 1/2 english cucumber seeded and finely diced; 1 yellow pepper finely diced; 1/2 cup white wine vinegar; 1 cup olive oil; 1/2 cup Canola Oil; 2 tablespoon garlic scape pesto; 4 dashes Tabasco sauce; Salt and pepper to taste

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INGREDIENTS

1/2 cup minced red onion
4 cloves garlic ; minced
2 plum tomatoes ; roughly chopped
2 plum tomatoes ; seeded and finely diced
1/2 english cucumber ; peeled and seeded
1/2 english cucumber ; seeded and finely diced
1 yellow pepper ; finely diced
1/2 cup white wine vinegar
1 cup olive oil
1/2 cup Canola Oil
2 tablespoon garlic scape pesto
4 dashes Tabasco sauce
Salt and pepper to taste

Servings

INSTRUCTIONS

1. Place red onion in a small bowl and cover with cold water. Allow to sit for 10 minutes, and then drain, discarding water.

2. Place all ingredients except diced pepper, cucumber and tomato in blender and puree until smooth. Adjust seasoning with salt and pepper.

3. Stir in diced vegetables.

NOTES

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Nutrition

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Serving Size: 1 Serving (1392g)
Recipe Makes: Servings

Calories: 1748
Calories from Fat: 1512 (86%)

Amt Per Serving		% DV

	Total Fat 168g	224 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 110.4g
	Polyunsanturated Fat 37.8g
Cholesterol 0mg		0 %
Sodium 114.8mg		4 %
Potassium 1831.3mg		48 %
Total Carbohydrate 60.7g		18 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 47.7g
Protein 9.8g		14 %
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.

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Calories per serving: 1748

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