Gazpacho Soup
This yummy chilled tomato soup makes a great addition to lunch or dinner.
- Yield
- 6 servings
- Serving size
- 1 cup prepared soup, 1/6 of recipe (256g)
- Rating
- 3.43 of 5 (37 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 1 large tomato
- 1 cucumber
- 2 green peppers
- 1/4 teaspoon garlic powder
- 1 1/2 cups tomato sauce, low-sodium
- 1 1/2 cups water
- 3 tablespoons red vinegar
- 2 tablespoons vegetable oil
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Chop the tomato, cucumber, and peppers into very small pieces.
- Put all the ingredients in a large glass or plastic bowl.
- Stir well with a wooden or plastic spoon.
- Chill in the fridge for 1 to 2 hours before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 76.11 |
| Total Fat | 5.02 g |
| Saturated Fat | 0.71 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 7.39 g |
| Dietary Fiber | 2.05 g |
| Total Sugars | 4.28 g |
| Added Sugars included | 0 g |
| Protein | 1.5 g |
| Calcium | 23 mg |
| Potassium | 356 mg |
| Sodium | 12.31 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 21 mg |
| Phosphorus | 39 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 29 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 41 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 17 mcg |
| Folate | 15 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 12 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/gazpacho-soup. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.