Try this Spicy Gazpacho recipe, or contribute your own.
Suggest a better descriptionIn a blender puree chopped tomatoes, bell peppers, jalapeno, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force puree through a coarse sieve into a bowl and chill soup at least 6 hours or overnight. Thin soup with ice water and serve topped with croutons and finely diced vegetables. Makes 6 1/2 cups. Gourmet August 1994
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Serving Size: 1 Serving (1254g) | ||
Recipe Makes: 1 servings | ||
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Calories: 382 | ||
Calories from Fat: 114 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.7mg | 2 % | |
Potassium 3008.8mg | 79 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 47.7g | ||
Protein 12.4g | 18 % | |
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: 382
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