Gazpacho

Keywords: vegan, vegetarian, gluten-free, nut-free, peanut-free, quick, healthy

Serves: 4

Prep Time: 5 minutes

Total Time: 10 minutes

Equipment: cutting board and knife, blender

Ingredients:

• 2 large heirloom tomatoes
• 1 large cucumber, peeled
• 1 large green bell pepper
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 4 tablespoons extra virgin olive oil
• Salt, to taste

Directions:

1. Roughly chop tomatoes, cucumber, and bell pepper. Peel garlic.
2. Add the vegetables, sherry vinegar, olive oil and salt to the blender and blend until smooth.

Variations:

• Can use different types of tomatoes and different colors of tomatoes based on your preference.

Notes:

• Keeps for 4-5 days refrigerated or 3-6 months in the freezer.
• Store in a sealed container.
• Defrost from freezer by putting in the fridge a night before eating it.

Nutrition Notes:

• Gazpacho is a refreshing treat filled with fiber, Vitamins C, E and K and healthy monounsaturated fats from extra virgin olive oil.

Savings Tip:

• It is possible to substitute any vinegar you have at home. Additionally, gazpacho can be made in large batches and frozen.

Nutrition Facts:

Total Servings: 6
Serving Size: 1/6 of vegetable mix

Amount Per Serving	% Daily Value
Calories: 154 calories	8%
Total Fat: 14 g	21%
Saturated Fat: 2 g	10%
Cholesterol: 0 mg	0%
Sodium: 46 mg	2%
Total Carbohydrates: 8 g	2%
Dietary Fiber: 2 g	9%
Added Sugar: 0 g	0%
Protein: 2 g	3%
Vitamin D: 0 IU	0%
Calcium: 25 mg	3%
Iron: 0.6 mg	4%
Potassium: 386 mg	11%