Directions:
- Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
- Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.85 Kcal (565 kJ) | ||
| Calories from fat | 111.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.33g | 19% | |
|---|---|---|---|
| Sodium | 4.37mg | 0% | |
| Potassium | 160.16mg | 3% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 1g | 2% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.94 Kcal (397 kJ) | ||
| Calories from fat | 78.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 19% | |
|---|---|---|---|
| Sodium | 3.08mg | 0% | |
| Potassium | 112.75mg | 3% | |
| Total Carbs | 3.28g | 2% | |
| Sugars | 1.59g | 9% | |
| Dietary Fiber | 0.99g | 6% | |
| Protein | 0.7g | 2% | |
| Vitamin C | 18.7mg | 44% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.9mg | 47% | |
| Calcium | 14.3mg | 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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