Gazpacho Andaluz - Cold Tomato Soup

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 1 1/2 Lb tomatoes
  • 1 green bell peppers , seeded and cut into pieces
  • 2 peeled, seeded small cucumber , cut into small pieces
  • 4 Tbsp red wine vinegar
  • 1/4 tsp tarragon
  • 1/4 tsp sugar
  • 1 clove garlics , chopped
  • 1 Cup tomato juice
  • 1/2 Cup seasoned croutons
Place first 8 ingredients and salt to taste in the bowl of a food processor or blender, in several steps if necessary. Blend until no large pieces remain. Strain, pressing with the back of a wooden spoon to extract as much liquid as possible. Correct the seasoning, adding more salt and vinegar if desired. Chill very well, preferably overnight. Serve with croutons.
Calories
56 Cal
Fat
1 g
Carbs
11 g
Protein
2.2 g
Fiber
2.4 g
Sugar
6 g
Cholesterol
0.2 mg
Sodium
54 mg


Nutrients

Fiber     2.4 g
Fat     1 g
Sugar     6 g
Carbs     11 g
Protein     2.2 g
Calories     56 Cal

Fats

Fat, Poly     0.2 g
Fat, Mono     0.4 g
Fat, Sat     0.2 g
Fat, Trans     0 g
Fat, Percent     16 %

Vitamins

Vitamin, K     15 mcg     13 %
Vitamin, A     1200 IU     41 %
Vitamin, B12     0 mcg     0.2 %
Niacin     1.2 mg     7.6 %
Riboflavin     0.1 mg     5.2 %
Vitamin, C     40 mg     44 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     13 %
Vitamin, E     0.8 mg     5.6 %
Panto, Acid     0.4 mg     7.6 %
Choline     15 mg     2.7 %
Thiamin     0.1 mg     8.9 %

Minerals

Calcium     29 mcg     2.9 %
Phosphorus     56 mg     8 %
Magnesium     27 mg     6.5 %
Copper     0.2 mcg     17 %
Fluoride     3.7 mcg     92 %
Zinc     0.4 mg     3.7 %
Cholesterol     0.2 mg     0.1 %
Sodium     54 mg     3.6 %
Selenium     1.2 mcg     2.2 %
Manganese     0.3 mg     3.6 %
Potassium     480 mg     10 %
Iron     0.8 mg     10 %