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Kettle River Gazpacho

 
14

Kettle River Gazpacho recipe

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 each tomatoes
peeled, seeded and coarsely chopped
1 each green bell peppers
half of, seeded and diced
1 clove garlic
finely chopped
1 small onions
finely sliced
1 each cucumbers
peeled and chopped
4 tablespoons mixed herbs
fresh, chopped
*
2 tablespoons olive oil
10 tablespoons chili sauce
2 tablespoons lemon juice
½ cup tomato juice

Directions

Mix all the ingredients together.

Heat gently over medium heat.

Serve with hot crusty bread.

Can be served chilled or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 14444% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 581mg 24%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 6g
Vitamin A 27% Vitamin C 91%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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