lunch
Gazpacho Soup
Ingredients, directions and serving information for Gazpacho Soup.
Original recipe text is provided in English.
Servings: 6
Total time: 140 min
Ingredients
- 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
Instructions
- 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.
Source-reported nutrition per serving
serving Size1 cup prepared soup, 1/6 of recipe (256g)
calories76 calories
protein2g
carbohydrate7g
fat5g
saturated Fat1g
fiber2g
sugar4g
sodium12mg
cholesterol0mg
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.
Recipe source
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.
AI-assisted draft. Editorial review pending.
