Yummy gazpacho that is vegan and vegetarian and freezes well.
Roughly chop tomatoes, cucumber, red and jalapeño peppers, scallions, and garlic. Place in a large bowl and toss with ¼ cup olive oil, ½ cup cilantro, and lime juice.
In a food processor or blender, purée half the vegetables until smooth. With motor running, slowly add remaining olive oil to purée in a steady stream until emulsified. Pass purée through a fine mesh strainer into a medium bowl, and set aside. Discard pulp.
Pulse remaining vegetables letting them remain chunky
Combine mixture with reserved purée; mix well. Stir in remaining cilantro and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (317g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 56 | ||
Calories from Fat: 5 (9%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.7mg | 1 % | |
Potassium 626mg | 16 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 9.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.