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Fruity Gazpacho

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Submitted by starrdust1532

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

70 min

Ingredients

1 ½ 680.4
POUNDS G TOMATOES
skinned
1 15
TABLESPOON ML LEMON JUICE
½ 237
PINT ML VEGETABLE STOCK *
1 1
SMALL SMALL ONIONS
finely chopped
4 4
INCH PIECE INCH PIECE CUCUMBERS
chopped *
1 1
EACH EACH SWEET YELLOW BELL PEPPERS
julienne
2 2
EACH EACH PEACHES
thinly sliced
1 1
EACH EACH APPLES
thinly sliced
4 6E+1
TABLESPOONS ML BLACKBERRIES
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Blend the tomatoes and lemon juice until smooth.

Stir in the stock and season with salt and pepper.

Stir in the remaining vegetables and fruits.

Cover and chill for at least 1 hour to allow the flavours to blend.

Just before serving, stir in the parsley.

Serve with oatcakes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 99 7% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 6g
Vitamin A 40% Vitamin C 202%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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