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Spicy Garden Gazpacho Recipe
|Cucumber||1 Small, peeled, seeded and coarsely chopped|
|Red bell pepper||1 Medium, coarsely chopped|
|Celery stalk||1 , coarsely chopped|
|Tomatoes||2 Medium, coarsely chopped|
|Coarsely chopped onion||1⁄4 Cup (4 tbs)|
|Cilantro leaves||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomato juice||3 Cup (48 tbs), chilled, divided|
|Picante sauce||1⁄2 Cup (8 tbs) (Pace)|
Serving size: Complete recipe
Calories 284 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1598.9 mg66.6%
Total Carbohydrates 65 g21.6%
Dietary Fiber 10.3 g41.1%
Sugars 48.7 g
Protein 10 g20.7%
Vitamin A 203.2% Vitamin C 554.5%
Calcium 15.1% Iron 26.5%
*Based on a 2000 Calorie diet
Transfer to large bowl.
Place tomatoes, onion, cilantro and garlic in food processor or blender container; process until smooth, about 1 minute.
Add to vegetables in large bowl.
Stir in 1 cup tomato juice, 1/2 cup Pace® Picante Sauce and salt.
Cover and refrigerate at least 3 hours.
Stir in remaining 2 cups tomato juice.
Ladle into soup bowls; garnish with chopped cucumber, if desired.