Pranzo
Gazpacho Soup
Ingredients, directions and serving information for Gazpacho Soup.
Il testo originale della ricetta è in inglese.
Porzioni: 6
Tempo totale: 140 min
Ingredienti
- 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
Preparazione
- 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.
Valori per porzione secondo la fonte
Dimensione della porzione1 cup prepared soup, 1/6 of recipe (256g)
Calorie76 calorie
Proteine2g
Carboidrati7g
Grassi5g
Grassi saturi1g
Fibre2g
Zuccheri4g
Sodio12mg
Colesterolo0mg
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.
Fonte della ricetta
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.
Bozza assistita dall’IA. Revisione editoriale in attesa.
