Directions:
- In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.18 Kcal (218 kJ) | ||
| Calories from fat | 16.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 3% | |
|---|---|---|---|
| Sodium | 395.51mg | 16% | |
| Potassium | 353.8mg | 8% | |
| Total Carbs | 7.48g | 2% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 7.8mg | 43% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 26.93 Kcal (113 kJ) | ||
| Calories from fat | 8.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 3% | |
|---|---|---|---|
| Sodium | 204.11mg | 16% | |
| Potassium | 182.58mg | 8% | |
| Total Carbs | 3.86g | 2% | |
| Sugars | 2.63g | 20% | |
| Dietary Fiber | 0.78g | 6% | |
| Protein | 1.06g | 4% | |
| Vitamin C | 18.6mg | 60% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 4mg | 43% | |
| Calcium | 13.6mg | 3% | |
* 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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