Directions:
- Prepare the cucumber by peeling and dicing.
- Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
- Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
- Garnish bowls of gazpacho with chopped dill and walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.9 Kcal (908 kJ) | ||
| Calories from fat | 155.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 27% | |
|---|---|---|---|
| Cholesterol | 15.93mg | 5% | |
| Sodium | 61.18mg | 3% | |
| Potassium | 430.5mg | 9% | |
| Total Carbs | 10.59g | 4% | |
| Sugars | 8.49g | 34% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 12mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 169.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 83.07 Kcal (348 kJ) | ||
| Calories from fat | 59.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 27% | |
|---|---|---|---|
| Cholesterol | 6.1mg | 5% | |
| Sodium | 23.43mg | 3% | |
| Potassium | 164.88mg | 9% | |
| Total Carbs | 4.06g | 4% | |
| Sugars | 3.25g | 34% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 1.94g | 10% | |
| Vitamin C | 4.6mg | 20% | |
| Calcium | 64.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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