Gazpacho III Recipe

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Gazpacho III
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  1. Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces.
  2. In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.
  3. Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 236.33 Kcal (989 kJ)
Calories from fat 106.71 Kcal
% Daily Value*
Total Fat 11.86g 18%
Sodium 426.46mg 18%
Potassium 1462.98mg 31%
Total Carbs 27.57g 9%
Sugars 19.31g 77%
Dietary Fiber 6.38g 26%
Protein 8.15g 16%
Vitamin C 80.8mg 135%
Iron 0.2mg 1%
Calcium 99.5mg 10%
Amount Per 100 g
Calories 32.38 Kcal (136 kJ)
Calories from fat 14.62 Kcal
% Daily Value*
Total Fat 1.62g 18%
Sodium 58.43mg 18%
Potassium 200.44mg 31%
Total Carbs 3.78g 9%
Sugars 2.65g 77%
Dietary Fiber 0.87g 26%
Protein 1.12g 16%
Vitamin C 11.1mg 135%
Calcium 13.6mg 10%

* 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

  • 4.9
  • 6

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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