Try this Gazpacho recipe, or contribute your own.
Suggest a better descriptionChop or process vegetables. Mix all ingredients except tomato juice, corn, beans, and jicama in a non-metalic bowl. Puree approximately half the ingredients and return to the bowl. Add corn, beans and jicama. Add tomato juice to desired consistency.
Chill overnight before serving. Garnish with seasoned croutons or tortilla chips, avacado, additional cilantro and/or mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 12 | ||
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Calories: 112 | ||
Calories from Fat: 16 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.7mg | 4 % | |
Potassium 820.3mg | 22 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 17.5g | ||
Protein 4.9g | 7 % | |
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: 112
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