dish
Spicy Gazpacho

6
Serves
97
Calories
12
Nutrients
13
Vitamins

Ingredients

1 medium cucumber
5 pounds ripe tomatoes
1/2 medium red onion , diced
1/4 cup chopped, fresh basil
2 tablespoons Champagne wine vinegar
2 teaspoons fresh lime juice

Cooking Instructions

1. Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Cut into small cubes and set aside.

2. Seed and dice the jalapeƱo peppers.

3. Bring a medium-sized pot of water to a boil. Core the tomatoes and drop in the water a few at a time, for about 10 seconds, just long enough to loosen the skins. Scoop the tomatoes out of the water.

4. Rinse the tomatoes under cold water to cool them, then slip off their skins. Place a mesh strainer over a bowl. Cut the tomatoes in half crosswise and squeeze out the juice and seeds over the strainer. Save the juice to add to the soup and discard the seeds.

5. Puree half of the tomatoes in a blender or food processor and coarsely chop the rest. Combine all of the tomatoes, onion, cucumber, jalapeƱos and basil in a large bowl. Season with salt, pepper, vinegar and lime juice. Refrigerate and let sit for at least 1 hour to allow the flavors to develop. Serve chilled.

Serving Size: about 3/4 cup

Nutrition Information

Number of Servings: 6
Calories
97
Protein
4 g
Total Carbohydrate
21 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
3 g
Sugar
12 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
75 %
Percent Calories from Fat
11 %
Vitamin A
2626 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
15 mcg
Vitamin C
95 mg
Vitamin D
0 IU
Folate
58 mcg
Vitamin E
2 IU
Vitamin K
23 mcg
Pantothenic Acid
1 mg
Calcium
36 mg
Iron
2 mg
Phosphorus
92 mg
Potassium
957 mg
Sodium
134 mg
Zinc
0 mg