Don't miss another issue…      Subscribe

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho

 

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe
28

Yield

4

servings

Prep

10

min

Cook

0

min

Ready

10

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup zucchini
1 each green bell peppers
1 each onions
1 each cucumbers
1 each tomatoes
large
3 each garlic
cloves
½ teaspoon cumin
¼ teaspoon chili powder
*
4 tablespoons olive oil
12 ounces vegetable juice cocktail

Directions

Finely chop vegetables and garlic.

Add vegetables and spices to juice and refrigerate.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 17569% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed