Combine the 3 cups tomatoes, cucumber, red pepper, garlic, lime juice and oil in the bowl of a large food processor. Process until you have a smooth mixture. Transfer to a bowl and season with kosher salt and freshly ground black pepper. Refrigerate for at least 2 hours or overnight.
Meanwhile in the bowl of the food processor, toss in the large tomato, cherry tomatoes, jalapeno, scallions, yellow pepper, cilantro and lime juice. Pulse these vegetables for a chunky texture. Transfer the salsa to a separate bowl, season with kosher salt and freshly ground pepper. Refrigerate along side of the gazpacho.
When ready to serve, top the gazpacho with a spoonful of salsa and the crumbled feta cheese.
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 4|
|Calories from Fat: 113 (47%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 18.9mg||6 %|
|Sodium 269.6mg||9 %|
|Potassium 1522.7mg||40 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 20.7g|
|Protein 8.9g||13 %|
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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: 240
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