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Vegan Gazpacho

Diet.Chef's picture
Ingredients
  No salt tomato sauce 1 1⁄2 Cup (24 tbs)
  Water 1⁄4 Cup (4 tbs)
  Chopped tomato 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), chopped
  Ground cumin 1⁄2 Teaspoon
  Red wine vinegar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Peeled chopped cucumber 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Green onions 2 , sliced crosswise (Including Tops)
  Hot pepper sauce 1 Dash (To Taste, Optional)
  Chopped fresh parsley/Chopped fresh cilantro 1 Tablespoon, garnish (For Garnish)
Directions

MAKING
1) In a medium bowl, mix together all ingredients except parsley or cilantro.
2) Chill, covered, for several hours or a whole night until the flavors blend.

SERVING
3) Top with parsley or cilantro and serve very cold.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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4.126925
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 60 Calories from Fat 4

% Daily Value*

Total Fat 0.4 g0.62%

Saturated Fat 0.05 g0.27%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16.9 mg0.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.7 g10.7%

Sugars 6.8 g

Protein 2 g4.3%

Vitamin A 29.5% Vitamin C 68.3%

Calcium 3.4% Iron 8%

*Based on a 2000 Calorie diet

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Vegan Gazpacho Recipe