Mexican Gazpacho
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Ingredients:
1 large onion, coarsely chopped
1/2 tsp Worcestershire sauce
1/4 tsp pepper
4 scallions, trimmed and thinly sliced
1 large green bell pepper, seeded and coarsely chopped
3 cups tomato juice
1 peeled, seeded large cucumber, coarsely chopped
1/4 cup sun dried tomatoes, chopped
3 tbsp lemon juice
1 lemon, thinly sliced
2 tbsp cilantro, or parsley, chopped
1 clove garlic, crushed
1/4 tsp cumin seed
Cooking Directions:Combine all ingredients, except scallions and lemon slices, in a non-reactive bowl. Refrigerate at least 30 minutes before serving. Serve gazpacho sprinkled with scallions and sliced lemon. |
Nutrition Facts
Calories 86
% Calories From Fat 5.4%
Total Fat 0.5g
Saturated Fats 0.1g
Mono-unsaturated Fats 0.1g
Poly-unsaturated Fats 0.2g
Cholesterol 0mg
Sodium 100mg
Total Carbohydrates 21g
Dietary Fiber 3.9g
Sugar 12g
Protein 3.6g
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More Information |
Vitamins
Thiamin B1 0.19 mg
Vitamin A 1200 IU
Vitamin K 47 mcg
Vitamin E 0.9 mg
Pantothenic Acid 0.84 mg
Vitamin B6 0.42 mg
Riboflavin B2 0.13 mg
Choline 27 mg
Vitamin D 0 IU
Vitamin C 89 mg
Vitamin B12 0 mcg
Niacin B3 1.9 mg
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Minerals
Sodium 100 mg
Zinc 0.67 mg
Copper 0.28 mg
Iron 2 mg
Calcium 64 mg
Manganese 0.4 mg
Magnesium 49 mg
Fluoride 2.2 mcg
Phosphorus 90 mg
Potassium 850 mg
Selenium 1.3 mcg
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