Kettle River Gazpacho
14
Kettle River Gazpacho recipe
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.
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?
