Directions:
- Combine bread and 1/2 cup water in medium bowl. Let stand until most of water is absorbed, about 10 minutes.
- Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend. Set aside for garnish.
- Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend. Working in 2 batches, add bread-vegetable mixture to blender and then purée until smooth. Strain gazpacho into large bowl. Cover and refrigerate until very cold, about 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
- Ladle gazpacho into bowls. Garnish with reserved tomato-cucumber mixture. Serve well chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.36 Kcal (1383 kJ) | ||
| Calories from fat | 266.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.61g | 46% | |
|---|---|---|---|
| Sodium | 14.82mg | 1% | |
| Potassium | 563.84mg | 12% | |
| Total Carbs | 12.37g | 4% | |
| Sugars | 7.85g | 31% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 59.9mg | 100% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.7mg | 71% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.19 Kcal (382 kJ) | ||
| Calories from fat | 73.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 46% | |
|---|---|---|---|
| Sodium | 4.09mg | 1% | |
| Potassium | 155.64mg | 12% | |
| Total Carbs | 3.42g | 4% | |
| Sugars | 2.17g | 31% | |
| Dietary Fiber | 0.89g | 13% | |
| Protein | 0.72g | 5% | |
| Vitamin C | 16.5mg | 100% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.5mg | 71% | |
| Calcium | 11.2mg | 4% | |
* 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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