Ingredients
- 2 1/2 lb. tomatoes (fresh)
- 1/2 small onion (red or white)
- 2 cucumbers (small or 1 medium, peeled & seeds removed)
- 1 large red bell pepper (seeds and ribs removed)
- 1/2 jalapeño pepper (seeds and ribs removed)
- 1–2 garlic cloves
- 1/2 cup olive oil (extra-virgin)
- 1 tsp. salt
- 1–2 tsp. white vinegar
Instructions
- Add tomatoes to a high-powered blender. Blend until smooth.
- Add remaining ingredients, blend for 2 minutes.
- Place a fine mesh over a large bowl. Strain soup using a spatula to press liquid through. Discard remaining solids.
- Serve chilled and enjoy.
Nutrition
Calories: 1290kcalCarbohydrates: 71gProtein: 16gFat: 112gSaturated Fat: 15gPolyunsaturated Fat: 13gMonounsaturated Fat: 79gSodium: 1989mgPotassium: 3866mgFiber: 22gSugar: 46gVitamin A: 13681IUVitamin C: 340mgCalcium: 227mgIron: 6mg
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Nutrition Facts
Gazpacho
Amount per Serving
Calories
1290
% Daily Value*
Fat
112
g
172
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
13
g
Monounsaturated Fat
79
g
Sodium
1989
mg
86
%
Potassium
3866
mg
110
%
Carbohydrates
71
g
24
%
Fiber
22
g
92
%
Sugar
46
g
51
%
Protein
16
g
32
%
Vitamin A
13681
IU
274
%
Vitamin C
340
mg
412
%
Calcium
227
mg
23
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.