Basil Cucumber Gazpacho
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
cucumbers
8.83 oz
Tomatoes
1.77 oz
red onion
0.07 oz
garlic cloves
1.06 oz
Fresh Basil
1.01 fl oz
extra virgin olive oil
1.01 fl oz
red wine vinegar
0.18 oz
salt
0.07 oz
black pepper
Directions
Step 1
Peel and chop the cucumbers, tomatoes, red onion, and garlic cloves.
Step 2
In a blender, combine the chopped vegetables, fresh basil, extra virgin olive oil, red wine vinegar, salt, and black pepper.
Step 3
Blend until smooth and creamy.
Step 4
Taste and adjust the seasoning if needed.
Step 5
Refrigerate for at least 1 hour before serving.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
1 g
(4
kcal)
Carbohydrates:
4 g
(16
kcal)
| Calories | 2.205 kcal | 0.11% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 0.1764 g | 0.04% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.0441 g | 0.12% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.0441 g | 0.05% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.1764 mg | 0.04% |
| Potassium | 6.615 mg | 1.32% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0 mg | 0% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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