Blender Gazpacho
26
Blender Gazpacho recipe
Ingredients
| ½ | each |
green bell peppers
|
|
| 3 | each |
tomatoes
|
|
| 1 ½ | each |
cucumbers
or medium zucchini |
|
| ½ | cup |
vegetable stock
cold, or water |
|
| 3 | tablespoons |
rice vinegar
|
|
| ½ | teaspoon |
hot chili peppers
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
liquid aminos
** |
* |
Directions
(**this unfermented soy product, a salt replacer, is available in health food stores)
Slice or quarter vegetables, setting aside half a cucumber or zucchini for garnish.
Put into blender and blend 3 seconds or until cucumber is shredded.
Mix all ingredients in a bowl and refrigerate until serving time.
Finely chop one-half cucumber or zucchini for garnish.
Makes 6 as a side dish or 4 as a main dish.
Nutrition Facts
Serving Size 153g (5.4 oz)Amount per Serving
Calories 5871% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
5%
Sugars g
Protein
2g
Vitamin A 12%
•
Vitamin C 29%
Calcium 2%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
