Costa Del Sol Gazpacho Recipe

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Ingredients:

Serving

2 lbs yellow tomatoes, cored and quartered
1 small yellow onion, diced
1 medium yellow squash , halved lengthwise and thickly sliced
1 yellow bell pepper , deseeded and chopped into chunks
1 garlic clove, minced
1/2 cup carrot juice
3 tbsp sherry wine vinegar
2 tbsp olive oil
salt
1 medium avocado
1 small tomato

Directions:

In a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed.
Season with salt.
Refrigerate until well chilled, minimum of two hours.
At serving time, halve, pit and dice the avocado. Core and dice the red tomato.
Serve soup in chilled bowls topped with avocado and tomato.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.44 Kcal (935 kJ)
Calories from fat	148.23 Kcal
		% Daily Value*
Total Fat	16.47g	25%
Sodium	197.74mg	8%
Potassium	1027.63mg	22%
Total Carbs	18.39g	6%
Sugars	3.48g	14%
Dietary Fiber	7.04g	28%
Protein	4.02g	8%
Vitamin C	61.5mg	102%
Vitamin A	1mg	35%
Iron	13.1mg	73%
Calcium	46.7mg	5%

Amount Per 100 g
Calories	55.5 Kcal (232 kJ)
Calories from fat	36.82 Kcal
		% Daily Value*
Total Fat	4.09g	25%
Sodium	49.12mg	8%
Potassium	255.25mg	22%
Total Carbs	4.57g	6%
Sugars	0.87g	14%
Dietary Fiber	1.75g	28%
Protein	1g	8%
Vitamin C	15.3mg	102%
Vitamin A	0.3mg	35%
Iron	3.3mg	73%
Calcium	11.6mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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