UA Cooperative Extension - Nutrition Network

Gazpacho

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May 31, 2016

  • Prep: 20 mins
  • Cook: 5 mins
  • 20 mins

    5 mins

    25 mins

  • Yields: 6

Ingredients

2 count medium cucumbers, peeled, seeded, and coarsely chopped

1/2 count medium onion, coarsely chopped

2 count red bell peppers, coarsely chopped

2 cup tomatoes, cored and coarsely chopped

3 count cloves garlic, finely chopped (or 1 tbsp garlic powder)

3 cups tomato juice

1/2 tsp cumin

1 tbsp olive oil

4 tbsp vinegar (red or white wine)

1 tsp black pepper

1/4 cup cilantro leaves, packed

Red Pepper Flakes, to taste

Directions

Wash hands with soap and warm water. Wash produce well.

In a large bowl, combine all ingredients.

In batches, blend in a blender or food processor until smooth.

Chill before serving.

Store in the refrigerator for up to one week.

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter. Requests should be made as early as possible to allow time to arrange the accommodation.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.

This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1 cup
Calories71
Sodium332mg
Iron1mg
Protein2.5g
Cholesterol0mg
Total Fat2.5g
Folate49mcg
Calcium30mg
Percent calories from fat31%
Total Carbohydrates11g
Dietary Fiber2g