Jo Cooks · by Joanna Cismaru★ 5.0 (3)
Gazpacho Recipe
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 8%
CARBS 23G40% OF CAL
4G FIBER0G ADDED9G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 14G58% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing chilled Spanish soup bursting with tomatoes, cucumber, and tangy red wine vinegar. Perfect for summer meals when fresh tomatoes are at their peak.
mainspanishsoup🌀 blenderdairy freeveganvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds ripe tomatoes (quartered)
- ½ English cucumber (peeled and roughly chopped)
- 1 medium red bell pepper (chopped)
- 1 medium shallot (peeled and chopped)
- 2 cloves garlic (minced)
- ¼ cup olive oil (extra virgin)
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- croutons
- fresh basil (chopped)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 8%
CARBS 23G40% OF CAL
4G FIBER0G ADDED9G INTRINSIC10G OTHER9G TOTAL SUGAR
FAT 14G58% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 682mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.