Cherry Tomato Gazpacho

1. Prepare the cucumber by peeling and dicing.

2. Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.

3. Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.

4. Garnish bowls of gazpacho with chopped dill and walnuts.

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Nutrient	Quantity
Total fats	29.2862 g
Protein	3.0957 g
Carbohydrates	12.7848 g
Energy	303.6645 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8561 g
Water	101.9563 g
Aspartic acid	0.0735 g
Calcium, Ca	227.2765 mg
Lutein + zeaxanthin	29.621 g
Fiber, total dietary	3.6592 g
Carotene, beta	50.515 g
Niacin	0.5065 mg
Vitamin A, RAE	5.9065 g
Arginine	0.235 g
Riboflavin	0.0772 mg
Tocopherol, beta	0.0104 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.1088 g
Glutamic acid	0.2442 g
Sodium, Na	5.46 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0347 g
Total lipid (fat)	29.2862 g
Manganese, Mn	0.5211 mg
Fructose	0.9074 g
Proline	0.0348 g
Fatty acids, total saturated 16:0	2.0184 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0314 g
Choline, total	7.1747 mg
Sugars, total	1.7742 g
Serine	0.0312 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.5662 g
Vitamin B-6	0.1149 mg
Selenium, Se	2.3916 g
Ash	1.3656 g
Fatty acids, total saturated 18:1 undifferentiated	7.2868 g
Pantothenic acid	0.3034 mg
Phenylalanine	0.1188 g
Copper, Cu	0.1699 mg
Betaine	0.2064 mg
Thiamin	0.0905 mg
Methionine	0.0285 g
Iron, Fe	2.6095 mg
Carbohydrate, by difference	12.7848 g
Phosphorus, P	67.931 mg
Folate, total	8.8855 g
Tocopherol, gamma	0.1066 mg
Lycopene	0.23 g
Alanine	0.0361 g
Valine	0.1857 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	14.5595 g
Glycine	0.0361 g
Carotene, alpha	11.578 g
Glucose (dextrose)	0.7932 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	0.9429 mg
Isoleucine	0.1337 g
Maltose	0.0104 g
Fatty acids, total saturated 12:0	0.0024 g
Fatty acids, total polyunsaturated	17.4032 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.1732 g
Tocotrienol, alpha	0.0514 mg
Vitamin A, IU	122.7565 IU
Folate, DFE	8.8855 g
Tryptophan	0.0079 g
Vitamin C, total ascorbic acid	6.62 mg
Phytosterols	79.858 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.8632 g
Tyrosine	0.0194 g
Vitamin K (phylloquinone)	23.0695 g
Fatty acids, total saturated	2.6288 g
Histidine	0.0578 g
Fatty acids, total monounsaturated	7.4577 g
Threonine	0.1032 g
Folate, food	8.8855 g
Cryptoxanthin, beta	27.3275 g
Vitamin E (alpha-tocopherol)	0.1544 mg
Magnesium, Mg	50.0285 mg
Lysine	0.1782 g
Potassium, K	336.7455 mg
Cystine	0.0078 g
Fluoride, F	1.7453 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cucumber	1 cup	15.6	3.7752	0.1144
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
plain yogurt	1 cup	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
walnut	0	240.448	0	27.2
cherry tomato	0.75 cup	0	0	0
dill	2 tablespoons	40.26	7.2824	1.9193
walnut oil	2 tablespoons	240.448	0	27.2