Ingredients
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2 pounds tomatoes, peeled and halved
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1 cucumber, peeled and sliced
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1 green bell pepper, sliced
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½ onion, sliced
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1 ½ tablespoons red wine vinegar
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1 clove garlic
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salt to taste
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¼ cup extra-virgin olive oil
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¼ cup cold water, or as needed
Garnish:
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½ onion, chopped
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1 green bell pepper, chopped
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1 cucumber, chopped
Directions
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Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
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Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
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Nutrition Facts (per serving)
| 104 | Calories |
| 7g | Fat |
| 9g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 6% |
| Sodium 28mg | 1% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 9% |
| Total Sugars 5g | |
| Protein 2g | 4% |
| Vitamin C 41mg | 45% |
| Calcium 26mg | 2% |
| Iron 1mg | 3% |
| Potassium 419mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
