Make and share this Gazpacho with Roasted Peppers recipe from Food.com.
Provided by sydsmama
Categories Low Protein
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
- Pulse 5 times or until coarsely pureed.
- Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
- Cover and refrigerate 3 hours or until chilled.
- Sprinkle with 1/4 cup cucumber and parsley.
- Yield: 4 servings (serving size: about 1 cup).
- Note: Store soup in refrigerator up to 2 days.
- Stir and sprinkle with parsley before serving.
Nutrition Facts : Calories 67.6, Fat 1.5, SaturatedFat 0.2, Sodium 559.6, Carbohydrate 12.9, Fiber 2.8, Sugar 8.4, Protein 2.5
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