Directions:
- Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
- Add the vegetables, then the seasonings.
- I start w/ a little add more after I've mixed it all up.
- Use the chop or grate function until the gazpacho is soupy but still has some good sized chunks.
- Taste and then add more salt, pepper, oil or basil to your preference.
- I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.23 Kcal (106 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 4.53mg | 0% | |
| Potassium | 222.68mg | 5% | |
| Total Carbs | 5.55g | 2% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 20.93 Kcal (88 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 3.76mg | 0% | |
| Potassium | 184.8mg | 5% | |
| Total Carbs | 4.6g | 2% | |
| Sugars | 2.49g | 12% | |
| Dietary Fiber | 1.28g | 6% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 11.8mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.4mg | 2% | |
* 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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