Directions:
- Peel cucumbers and cut into 2-inch pieces. Scoop out insides, leaving 1/4 inch on the bottom, to create a cup. Set aside.
- Combine tomatoes and the next 5 ingredients in a food processor. Pulse until blended but not smooth. Pour into a large bowl. Add vegetable juice, stirring until well blended. Cover and chill thoroughly before serving.
- Pour gazpacho into cucumber cups, and sprinkle with chopped cucumber. Cover and refrigerate remaining gazpacho up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.78 Kcal (2402 kJ) | ||
| Calories from fat | 42.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Sodium | 1439.98mg | 60% | |
| Potassium | 3116.98mg | 66% | |
| Total Carbs | 124.96g | 42% | |
| Sugars | 35.92g | 144% | |
| Dietary Fiber | 31.42g | 126% | |
| Protein | 26.41g | 53% | |
| Vitamin C | 176mg | 293% | |
| Iron | 6.9mg | 39% | |
| Calcium | 259.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 44.05 Kcal (184 kJ) | ||
| Calories from fat | 3.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 7% | |
|---|---|---|---|
| Sodium | 110.55mg | 60% | |
| Potassium | 239.31mg | 66% | |
| Total Carbs | 9.59g | 42% | |
| Sugars | 2.76g | 144% | |
| Dietary Fiber | 2.41g | 126% | |
| Protein | 2.03g | 53% | |
| Vitamin C | 13.5mg | 293% | |
| Iron | 0.5mg | 39% | |
| Calcium | 19.9mg | 26% | |
* 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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