Gazpacho Soup, Standifird Style
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 clove garlic1 large cucumber, pared, seeded and coarsely chopped. Keep the seeds.1 med. green pepper, coarsely chopped2 stalks of celery1 cup cilantro leaves, finely chopped. Keep the stems1/2 cup Parsley leaves, finely chopped. Keep the stems1 Lime juiced 2 Tbsp. of apple cider vinegar8 med or plum tomatoes, coarsely chopped1/2 Red onion diced.3 Tbsp. olive oil1 tsp. cumin seeds1/4 tsp. chili powder1/4 tsp. paprikaSeasoning salt and pepper to tasteAvocado
In a blender or food processor blend 2 of the tomatoes, 1/4 of the cucumber and seeds, 1/4 of the green bell pepper, stems from the cilantro and parsley, cumin, chili powder, garlic, lime juice and vinegar.
In a medium bowl toss the remaining tomatoes, cucumbers, green peppers, cilantro, parsley and red onion in olive oil. Salt and pepper to taste. Salt also draws out liquid to create the soup.
Pour blended ingredients into the chopped vegetables and mix. Refrigerate a couple of hours, 2 to 5 to let the flavors meld.
You can also put the mix into the freezer for 15-30 minutes for a quick cool down if you want to eat right away.
When ready to serve garnish with slices of avocado.
Nutritional content includes the avocado, here is the breakdown without the avocado:
Amount Per Serving
Calories 159.1
Total Fat 11.1 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 87.8 mg
Potassium 661.6 mg
Total Carbohydrate 16.2 g
Dietary Fiber 4.1 g
Sugars 2.0 g
Protein 2.9 g
Vitamin A 38.3 %
Vitamin B-12 0.0 %
Vitamin B-6 15.2 %
Vitamin C 102.0 %
Vitamin D 0.0 %
Vitamin E 12.4 %
Calcium 6.3 %
Copper 10.5 %
Folate 15.6 %
Iron 12.6 %
Magnesium 9.9 %
Manganese 18.7 %
Niacin 7.4 %
Pantothenic Acid 6.7 %
Phosphorus 7.8 %
Riboflavin 7.8 %
Selenium 1.9 %
Thiamin 10.3 %
Zinc 3.9 %
Number of Servings: 4
Recipe submitted by SparkPeople user WORDMULE.
In a medium bowl toss the remaining tomatoes, cucumbers, green peppers, cilantro, parsley and red onion in olive oil. Salt and pepper to taste. Salt also draws out liquid to create the soup.
Pour blended ingredients into the chopped vegetables and mix. Refrigerate a couple of hours, 2 to 5 to let the flavors meld.
You can also put the mix into the freezer for 15-30 minutes for a quick cool down if you want to eat right away.
When ready to serve garnish with slices of avocado.
Nutritional content includes the avocado, here is the breakdown without the avocado:
Amount Per Serving
Calories 159.1
Total Fat 11.1 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 87.8 mg
Potassium 661.6 mg
Total Carbohydrate 16.2 g
Dietary Fiber 4.1 g
Sugars 2.0 g
Protein 2.9 g
Vitamin A 38.3 %
Vitamin B-12 0.0 %
Vitamin B-6 15.2 %
Vitamin C 102.0 %
Vitamin D 0.0 %
Vitamin E 12.4 %
Calcium 6.3 %
Copper 10.5 %
Folate 15.6 %
Iron 12.6 %
Magnesium 9.9 %
Manganese 18.7 %
Niacin 7.4 %
Pantothenic Acid 6.7 %
Phosphorus 7.8 %
Riboflavin 7.8 %
Selenium 1.9 %
Thiamin 10.3 %
Zinc 3.9 %
Number of Servings: 4
Recipe submitted by SparkPeople user WORDMULE.
Nutritional Info Amount Per Serving
- Calories: 231.4
- Total Fat: 17.7 g
- Cholesterol: 0.0 mg
- Sodium: 91.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 7.0 g
- Protein: 3.8 g
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