Déjeuner
Gazpacho Soup
Ingredients, directions and serving information for Gazpacho Soup.
La recette originale est en anglais.
Portions: 6
Temps total: 140 min
Ingrédients
- 1 large tomato
- 1 cucumber
- 2 green peppers
- 1/4 teaspoon garlic powder
- 1 1/2 cups tomato sauce, low-sodium
- 1 1/2 cups water
- 3 tablespoons red vinegar
- 2 tablespoons vegetable oil
- 1/4 teaspoon black pepper
Préparation
- Wash hands with soap and water.
- Chop the tomato, cucumber, and peppers into very small pieces.
- Put all the ingredients in a large glass or plastic bowl.
- Stir well with a wooden or plastic spoon.
- Chill in the fridge for 1 to 2 hours before serving.
Nutrition par portion selon la source
Taille de la portion1 cup prepared soup, 1/6 of recipe (256g)
Calories76 calories
Protéines2g
Glucides7g
Lipides5g
Graisses saturées1g
Fibres2g
Sucres4g
Sodium12mg
Cholestérol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
