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Kettle River Gazpacho

Kettle River Gazpacho

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Kettle River Gazpacho recipe

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 3
EACH EACH TOMATOES
peeled, seeded and coarsely chopped
1 1
EACH EACH GREEN BELL PEPPERS
half of, seeded and diced
1 1
CLOVE CLOVE GARLIC
finely chopped
1 1
SMALL SMALL ONIONS
finely sliced
1 1
EACH EACH CUCUMBERS
peeled and chopped
4 6E+1
TABLESPOONS ML MIXED HERBS
fresh, chopped *
2 3E+1
TABLESPOONS ML OLIVE OIL
10 1.5E+2
TABLESPOONS ML CHILI SAUCE
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 118
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 144 44% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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