Andalusian Gazpacho

1. In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

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Nutrient	Quantity
Total fats	33.8262 g
Protein	31.1097 g
Carbohydrates	105.3121 g
Energy	767.1272 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0225 g
Water	1825.5505 g
Aspartic acid	3.7117 g
Calcium, Ca	464.8228 mg
Lutein + zeaxanthin	4874.7895 g
Fiber, total dietary	19.6091 g
Fatty acids, total saturated 22:0	0.0419 g
Carotene, beta	13211.8207 g
Niacin	11.5693 mg
Vitamin A, RAE	1134.2354 g
Arginine	1.2084 g
Riboflavin	1.1972 mg
Tocopherol, beta	0.1435 mg
Fatty acids, total polyunsaturated 15:0	0.0107 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1021 g
Fatty acids, total saturated 20:1	0.0885 g
Glutamic acid	6.7527 g
Sodium, Na	276.319 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3588 g
Total lipid (fat)	33.8262 g
Manganese, Mn	3.1417 mg
Fructose	22.9486 g
Proline	0.8811 g
Fatty acids, total saturated 16:0	3.7124 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2327 g
Sucrose	0.7152 g
Choline, total	102.2523 mg
Sugars, total	44.5661 g
Serine	1.191 g
Fatty acids, total saturated 10:0	0.0432 g
Fatty acids, total saturated 18:0	0.6845 g
Vitamin B-6	1.8428 mg
Selenium, Se	7.021 g
Ash	13.6007 g
Fatty acids, total saturated 18:1 undifferentiated	20.0164 g
Pantothenic acid	3.8859 mg
Phenylalanine	1.1536 g
Copper, Cu	1.7418 mg
Betaine	1.0868 mg
Thiamin	1.8199 mg
Methionine	0.2465 g
Iron, Fe	13.5266 mg
Carbohydrate, by difference	105.3121 g
Phosphorus, P	667.209 mg
Folate, total	687.9713 g
Tocopherol, gamma	1.523 mg
Lycopene	50166.7466 g
Alanine	1.0193 g
Valine	1.0978 g
Fatty acids, total saturated 18:2 undifferentiated	4.0133 g
Glycine	0.8281 g
Carotene, alpha	688.6066 g
Glucose (dextrose)	20.0845 g
Fatty acids, total saturated 14:0	0.0322 g
Zinc, Zn	5.2382 mg
Isoleucine	0.9679 g
Maltose	0.0104 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	0.0147 g
Fatty acids, total polyunsaturated	5.0349 g
Fatty acids, total saturated 14:1	0.0071 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.5184 g
Tocotrienol, alpha	0.1214 mg
Vitamin A, IU	22628.8486 IU
Folate, DFE	687.9713 g
Tryptophan	0.2549 g
Vitamin C, total ascorbic acid	458.5756 mg
Phytosterols	133.4845 mg
Fatty acids, total polyunsaturated 16:1 c	0.0071 g
Galactose	0.6238 g
Fatty acids, total polyunsaturated 18:1 c	0.0928 g
Fatty acids, total saturated 20:0	0.1189 g
Starch	0.8632 g
Tyrosine	0.7298 g
Vitamin K (phylloquinone)	769.8544 g
Fatty acids, total saturated	4.674 g
Histidine	0.6305 g
Fatty acids, total monounsaturated	20.5047 g
Threonine	1.0134 g
Folate, food	687.9713 g
Fatty acids, total polyunsaturated 17:0	0.0095 g
Fatty acids, total polyunsaturated 24:0	0.0071 g
Cryptoxanthin, beta	28.364 g
Vitamin E (alpha-tocopherol)	10.1798 mg
Magnesium, Mg	481.2011 mg
Lysine	1.2841 g
Potassium, K	4371.7041 mg
Cystine	0.2911 g
Fluoride, F	47.0237 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	2 tablespoons	238.68	0	27
Tomato	3	120.6297	26.0694	1.3403
Celery	2 stalks	20.48	3.8016	0.2176
Tomato juice	1 can	61.934	12.8604	1.0565
Cucumber	1	15.6	3.7752	0.1144
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	0.5 tablespoon	3.975	1.0338	0.0642
Green Onion	5	95.85	20.377	1.6685
Basil	1 tablespoon	0.6095	0.0702	0.017
green bell pepper	1	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
red wine vinegar	6 tablespoons	16.986	0.2414	0
navy bean	2.5 cups	174.2	33.93	1.82