Ingredients
1 tomato (large)
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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 91 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 25 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Total Sugars | 6 g |
| Added Sugars included | 4 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 31 mg |
| Iron | 1 mg |
| Potassium | 390 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Gazpacho Soup. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.