Gazpacho Soup (Vegan)
23
Ingredients
| 1 | medium |
green bell peppers
diced |
|
| 1 | medium |
sweet red bell peppers
diced |
|
| 1 | medium |
sweet yellow bell peppers
diced |
* |
| 4 | each |
celery stalks
diced |
* |
| 2 | each |
cucumbers
peeled and diced |
|
| 28 | ounces |
tomatoes, canned with juice
plum, chopped |
|
| 6 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 | cups |
water
cold |
|
| ¼ | cup |
italian parsley
chopped |
|
| ½ | cup |
basil
freshly chopped |
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | tablespoon |
red hot pepper sauce
|
Directions
Combine all ingredients; mix well.
Adjust seasonings.
Serve chilled.
Nutrition Facts
Serving Size 582g (20.5 oz)Amount per Serving
Calories 12551% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 613mg
26%
Total Carbohydrate
5g
5%
Dietary Fiber 4g
17%
Sugars g
Protein
6g
Vitamin A 34%
•
Vitamin C 167%
Calcium 10%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
