Gazpacho with Roasted Peppers Recipe

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Ingredients:

Serving

3 cups chopped seeded peeled tomatoes (about 1 1/2 lb)
1/3 cup finely chopped red onion
3 large basil leaves
1 clove garlic, minced
1 cup finely chopped peeled cucumber, divided
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell pepper
2 tbsp red wine vinegar
1 tsp worcestershire sauce
1 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4 tsp chopped fresh flat-leaf parsley

Directions:

Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
Pulse 5 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
Cover and refrigerate 3 hours or until chilled.
Sprinkle with 1/4 cup cucumber and parsley.
Yield: 4 servings (serving size: about 1 cup).
Note: Store soup in refrigerator up to 2 days.
Stir and sprinkle with parsley before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.61 Kcal (325 kJ)
Calories from fat	11.35 Kcal
		% Daily Value*
Total Fat	1.26g	2%
Sodium	327.23mg	14%
Potassium	729.88mg	16%
Total Carbs	14.18g	5%
Sugars	10.66g	43%
Dietary Fiber	2.69g	11%
Protein	3.18g	6%
Vitamin C	73.4mg	122%
Iron	7.6mg	42%
Calcium	41.5mg	4%

Amount Per 100 g
Calories	22.14 Kcal (93 kJ)
Calories from fat	3.24 Kcal
		% Daily Value*
Total Fat	0.36g	2%
Sodium	93.34mg	14%
Potassium	208.18mg	16%
Total Carbs	4.04g	5%
Sugars	3.04g	43%
Dietary Fiber	0.77g	11%
Protein	0.91g	6%
Vitamin C	20.9mg	122%
Iron	2.2mg	42%
Calcium	11.8mg	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.

Tastes

salty
savory
bitter
sweet

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