Gazpacho II Recipe

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Gazpacho II
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  1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
  2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
  3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
  4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.92 Kcal (632 kJ)
Calories from fat 112.64 Kcal
% Daily Value*
Total Fat 12.52g 19%
Sodium 610.28mg 25%
Potassium 224.18mg 5%
Total Carbs 8.02g 3%
Sugars 3.65g 15%
Dietary Fiber 1.7g 7%
Protein 1.43g 3%
Vitamin C 48.8mg 81%
Vitamin A 0.8mg 26%
Iron 13.6mg 75%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 87.41 Kcal (366 kJ)
Calories from fat 65.24 Kcal
% Daily Value*
Total Fat 7.25g 19%
Sodium 353.46mg 25%
Potassium 129.84mg 5%
Total Carbs 4.64g 3%
Sugars 2.11g 15%
Dietary Fiber 0.98g 7%
Protein 0.83g 3%
Vitamin C 28.2mg 81%
Vitamin A 0.5mg 26%
Iron 7.9mg 75%
Calcium 13.2mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
  • 4

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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