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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge. | 2. Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree. | 3. Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
green bell pepper	1		seeded chopped	-	-	-	-
cucumber	1/4		seedless cut	3.9	0.9438	0.16899999999999998	0.0286
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
bread	2	slices		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato juice	2	cups		82.62	17.1558	4.131	1.4094
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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