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Gazpacho Soup (Vegan)

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Gazpacho Soup (Vegan)

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

2 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 medium green bell peppers
diced
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1 medium sweet red bell peppers
diced
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1 medium sweet yellow bell peppers
diced
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4 each celery stalks
diced
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2 each cucumbers
peeled and diced
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28 ounces tomatoes, canned with juice
plum, chopped
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6 tablespoons lemon juice
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2 tablespoons olive oil
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3 cups water
cold
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¼ cup italian parsley
chopped
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½ cup basil
freshly chopped
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
1 medium green bell peppers
diced
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1 medium sweet red bell peppers
diced
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1 medium sweet yellow bell peppers
diced
* Camera
4 each celery stalks
diced
* Camera
2 each cucumbers
peeled and diced
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809.2 ml/g tomatoes, canned with juice
plum, chopped
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9E+1 ml lemon juice
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3E+1 ml olive oil
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7.1E+2 ml water
cold
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59 ml italian parsley
chopped
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118 ml basil
freshly chopped
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2.5 ml salt
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1.3 ml black pepper
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15 ml red hot pepper sauce
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Directions

Combine all ingredients; mix well.

Adjust seasonings.

Serve chilled.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 582g (20.5 oz)
Amount per Serving
Calories 12551% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 613mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 6g
Vitamin A 34% Vitamin C 167%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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