Gazpacho Soup
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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.
Nutrition
| Calories | 91 |
|---|---|
| Protein | 2 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 25 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network