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Easy Gazpacho

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Ingredients
  Carrots 2 , peeled
  Cucumber 1 , unpeeled
  Tomato 1 Medium
  Red bell pepper 1⁄2 , seeded
  Spicy tomato juice 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Canned navy beans 15 Ounce, drained and rinsed (1 Can)
Directions

Cut carrots, cucumber, tomato and pepper into large chunks.
Add all ingredients except beans to food processor; process to make chunky puree.
Pour into large serving bowl; stir in beans.
Cover and refrigerate until chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup

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4.179165
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1787 Calories from Fat 64

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 0.92 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1829.2 mg76.2%

Total Carbohydrates 333 g111.1%

Dietary Fiber 115.4 g461.6%

Sugars 68.7 g

Protein 103 g206.5%

Vitamin A 505.5% Vitamin C 223.2%

Calcium 75.3% Iron 145.2%

*Based on a 2000 Calorie diet

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Easy Gazpacho Recipe