Mexican Gazpacho

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 1 peeled, seeded large cucumber , coarsely chopped
  • 1 large green bell peppers , seeded and coarsely chopped
  • 1 large onions , coarsely chopped
  • 1 clove garlics , crushed
  • 4 Tbsp sun dried tomatoes , chopped
  • 1 1/2 Pint tomato juice
  • 1/4 tsp cumin seed
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp pepper
  • 3 Tbsp lemon juice
  • 2 Tbsp cilantro , or parsley, chopped
  • 4 scallions , trimmed and thinly sliced
  • 1 lemons , thinly sliced
Combine all ingredients, except scallions and lemon slices, in a non-reactive bowl. Refrigerate at least 30 minutes before serving. Serve gazpacho sprinkled with scallions and sliced lemon.
Calories
86 Cal
Fat
0.5 g
Carbs
21 g
Protein
3.6 g
Fiber
3.9 g
Sugar
12 g
Cholesterol
0 mg
Sodium
100 mg


Nutrients

Fiber     3.9 g
Fat     0.5 g
Sugar     12 g
Carbs     21 g
Protein     3.6 g
Calories     86 Cal

Fats

Fat, Poly     0.2 g
Fat, Mono     0.1 g
Fat, Sat     0.1 g
Fat, Trans     0 g
Fat, Percent     5.5 %

Vitamins

Vitamin, K     47 mcg     39 %
Vitamin, A     1200 IU     41 %
Vitamin, B12     0 mcg     0 %
Niacin     1.9 mg     12 %
Riboflavin     0.1 mg     10 %
Vitamin, C     89 mg     99 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     26 %
Vitamin, E     0.9 mg     6 %
Panto, Acid     0.8 mg     17 %
Choline     27 mg     4.9 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     64 mcg     6.4 %
Phosphorus     90 mg     13 %
Magnesium     49 mg     12 %
Copper     0.3 mcg     31 %
Fluoride     2.2 mcg     55 %
Zinc     0.7 mg     6.1 %
Cholesterol     0 mg     0.2 %
Sodium     100 mg     7 %
Selenium     1.3 mcg     2.3 %
Manganese     0.4 mg     5.7 %
Potassium     850 mg     18 %
Iron     2 mg     25 %