Directions:
- Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
- Nutritional analysis per serving: 59 calories, 0.8 g fat (0.1 g saturated), 12.3 g carbs, 2.6 g protein, 2.7 g fiber Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.62 Kcal (258 kJ) | ||
| Calories from fat | 1.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 2088.04mg | 87% | |
| Potassium | 646.36mg | 14% | |
| Total Carbs | 12.68g | 4% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 75.3mg | 126% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 20.8mg | 115% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 19.33 Kcal (81 kJ) | ||
| Calories from fat | 0.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 655mg | 87% | |
| Potassium | 202.76mg | 14% | |
| Total Carbs | 3.98g | 4% | |
| Sugars | 1.14g | 15% | |
| Dietary Fiber | 1.1g | 14% | |
| Protein | 0.85g | 5% | |
| Vitamin C | 23.6mg | 126% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 6.5mg | 115% | |
| Calcium | 17.1mg | 5% | |
* 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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