Zucchini, Bell Pepper, Cucumber & Tomato Gazpacho
Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
zucchini
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
onions
|
|
| 1 | each |
cucumbers
|
|
| 1 | each |
tomatoes
large |
|
| 3 | each |
garlic
cloves |
|
| 2.5 | ml |
cumin
|
|
| 1.3 | ml |
chili powder
|
|
| 6E+1 | ml |
olive oil
|
|
| 346.8 | ml/g |
vegetable juice cocktail
|
|
Directions
Finely chop vegetables and garlic.
Add vegetables and spices to juice and refrigerate.
