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Zucchini, Bell Pepper, Cucumber & Tomato Gazpacho

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Submitted by dustybars

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

1 237
CUP ML ZUCCHINI
1 1
EACH EACH GREEN BELL PEPPERS
1 1
EACH EACH ONIONS
1 1
EACH EACH CUCUMBERS
1 1
EACH EACH TOMATOES
large
3 3
EACH EACH GARLIC
cloves
½ 2.5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML CHILI POWDER
4 6E+1
TABLESPOONS ML OLIVE OIL
12 346.8
OUNCES ML/G VEGETABLE JUICE COCKTAIL

Directions

Finely chop vegetables and garlic.

Add vegetables and spices to juice and refrigerate.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 175 69% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 254mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 38% • Vitamin C 106%
Calcium 5% • Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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