Gazpacho Recipe- 3:1

Author: Zahava (HCP)

Ingredients:
 g Onions - raw
 g Peppers, green - raw
 g Tomato, Raw
 g Cucumber, peeled - raw
 g Peppers, sweet red - raw
 g Pepper, Jalapeno - raw
 g Avocado, California or Mexico (Hass)
 g Oil, Olive
 g Tomato Sauce (Basil/Gar/Oreg) Hunts 8oz

Directions:

This is a cold soup that can be made by combining all the ingredients in a blender. However you can also roast the peppers first. -Place all the vegetables in a blender and pulse until smooth -Slowly add the olive oil and continue to blend -Water can be added to thin out the soup if needed -Use salt and pepper to taste -Sour cream can also be added as garnish

Nutrition Information (for entire recipe):

Carbohydrate: 9.73g
Calories: 410
Fat: 39.72g
Protein: 3.56g
Ratio: 2.99:1

Tags:

soupcold3:1 ratio  


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Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.

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