Belly Full · by Amy Flanigan
Grilled Vegetable Gazpacho
NUTRITION · PER SERVING260M COOK
CAL 11%·PRO 7%
CARBS 20G38% OF CAL
3G FIBER8G OTHER8G TOTAL SUGAR
FAT 14G58% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold vegetable soup made with grilled zucchini, tomato, and onion, finished with vinegar and spices. Light and refreshing, ideal for summer lunches and dinners.
mainmediterraneansoup⚙️ food processor🔥 oven🌀 blender♨️ grilldairy free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large zucchini (, trimmed and sliced lengthwise)
- 1 small red onion (, cut into 1/4-inch slices)
- 1/4 cup extra virgin olive oil (, divided)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups regular or spicy V-8 juice
- 2 cups chopped ripe tomatoes
- 1 cup chopped day-old Italian bread
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic (, minced)
- pinch of cayenne pepper
- optional garnishes: small homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
At a glance
PER SERVING · TIME 260M
CAL 11%·PRO 7%
CARBS 20G38% OF CAL
3G FIBER8G OTHER8G 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
- 20m
- Sodium
- 546mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 579mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.