Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes. Put each vegetable seperately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavours develop.
Serve with Parmesan Croutons
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 8|
|Calories from Fat: 127 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 471mg||16 %|
|Potassium 1009.9mg||27 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 20.5g|
|Protein 4.2g||6 %|
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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: 233
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