
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.