Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
134
Calories
4g
Protein
1g
Fat
24g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 14.5 oz cans peeled tomatoes
- with liquid
- 1/2 lbs unpeeled cucumbers, finely
- chopped (1.5 cups)
- 1/2 cup finely chopped scallions
- 1/3 cup finely diced celery
- 1/4 cup chopped fresh basil
- 2 tbsp herbed vinegar or red wine
- vinegar
- 1 small garlic clove, minced
- 1/2 tbsp black pepper
- pinch salt
- =
Directions
1
Combine tomatoes and their liquid with all other ingredients. Stir well to break up tomatoes. Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled. Stir soup to reblend it before serving and ladle it over ice cubes if desired
Recipe sourced from
fandom