Gazpacho Soup, Standifird Style

Gazpacho Soup, Standifird Style
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Gazpacho Soup, Standifird Style calories by ingredient
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This is a great, healthy, filing cold dish! I love the freshness of it. It's perfect on a hot day. This is a great, healthy, filing cold dish! I love the freshness of it. It's perfect on a hot day.
Number of Servings: 4


    2 clove garlic
    1 large cucumber, pared, seeded and coarsely chopped. Keep the seeds.
    1 med. green pepper, coarsely chopped
    2 stalks of celery
    1 cup cilantro leaves, finely chopped. Keep the stems
    1/2 cup Parsley leaves, finely chopped. Keep the stems
    1 Lime juiced
    2 Tbsp. of apple cider vinegar
    8 med or plum tomatoes, coarsely chopped
    1/2 Red onion diced.
    3 Tbsp. olive oil
    1 tsp. cumin seeds
    1/4 tsp. chili powder
    1/4 tsp. paprika
    Seasoning salt and pepper to taste


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.

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