A cold, uncooked tomato based vegetable soup.
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 | ||
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Calories: 240 | ||
Calories from Fat: 113 (47%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 240
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