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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper. | 2. Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	lbs	ripe peeled seeded chopped chopped	104.3264	23.1332	5.4431	0.9072
onion	1		chopped sweet	44.0	10.274000000000001	1.21	0.11
cucumber	1		peeled chopped	-	-	-	-
green bell pepper	1/2		chopped	14.595	3.197	0.5004	0.1876
red bell pepper	1/2		chopped	-	-	-	-
scallion	2		chopped	64.0	14.68	3.66	0.38
garlic clove	3			-	-	-	-
extra virgin olive oil	1/3	cup		-	-	-	-
sherry wine vinegar	3	tablespoons		-	-	-	-
pepper sauce	1 -2	teaspoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
tomato juice	1/2 - 1	cup	chilled	0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
scallion			sliced diced	64.0	14.68	3.66	0.38

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