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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic. | 2. Pulse a time or two, or until the vegetables are coarsely chopped. | 3. Add in the tomato juice, vinegar, salt, and red pepper flakes. | 4. Process until the vegetables are finely chopped. | 5. Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches. | 6. Transfer mixture to a large bowl and cover tightly. | 7. Place in the refrigerator for at least 4 hours or overnight is better. | 8. Add more seasoning, if needed, right before serving. | 9. Ladle cold soup into chilled individual bowls. | 10. Sprinkle with chopped fresh basil. | 11. It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1 1/2		ripe seeded cut	93.1034	20.6447	4.8576	0.8096
cucumber	1	halved	peeled seeded sliced	-	-	-	-
red bell pepper	1		cut	-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato juice	1 1/2	cups		61.965	12.8668	3.0982	1.057
balsamic vinegar	1/3	cup		74.8	14.4755	0.4165	0.0
salt	1/2	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
basil	1/3	cup	chopped	1.84	0.212	0.252	0.0512

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.