Fresh Market Gazpacho

1. In a large glass bowl, mix the tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the refrigerator at least 2 hours before serving.

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Nutrient	Quantity
Total fats	20.5005 g
Protein	68.1305 g
Carbohydrates	220.5629 g
Energy	1284.5871 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3683 g
Water	692.8314 g
Aspartic acid	7.9663 g
Calcium, Ca	365.2359 mg
Lutein + zeaxanthin	2477.8019 g
Fiber, total dietary	44.1114 g
Fatty acids, total saturated 22:0	0.0028 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	5489.8936 g
Niacin	8.16 mg
Vitamin A, RAE	459.3174 g
Arginine	6.0215 g
Riboflavin	1.0559 mg
Tocopherol, beta	0.0468 mg
Fatty acids, total polyunsaturated 15:0	0.0064 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0533 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	12.7392 g
Sodium, Na	193.7744 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0409 g
Total lipid (fat)	20.5005 g
Manganese, Mn	64.7642 mg
Fructose	9.2992 g
Proline	2.6896 g
Fatty acids, total saturated 16:0	1.7273 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1415 g
Sucrose	0.5309 g
Choline, total	344.0243 mg
Sugars, total	50.7547 g
Serine	3.2692 g
Fatty acids, total saturated 10:0	0.0179 g
Fatty acids, total saturated 18:0	0.304 g
Vitamin B-6	2.1519 mg
Selenium, Se	4.4507 g
Ash	14.7124 g
Fatty acids, total saturated 18:1 undifferentiated	4.3827 g
Pantothenic acid	5.5116 mg
Phenylalanine	3.4784 g
Copper, Cu	2.2928 mg
Betaine	0.764 mg
Thiamin	1.911 mg
Methionine	0.85 g
Iron, Fe	16.9068 mg
Carbohydrate, by difference	220.5629 g
Phosphorus, P	927.4133 mg
Folate, total	1844.3696 g
Tocopherol, gamma	0.2066 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	32923.4033 g
Alanine	2.8275 g
Valine	2.7495 g
Fatty acids, total saturated 18:2 undifferentiated	8.1872 g
Glycine	2.7258 g
Carotene, alpha	11.44 g
Glucose (dextrose)	8.3712 g
Fatty acids, total saturated 14:0	0.0597 g
Zinc, Zn	9.5779 mg
Isoleucine	2.7814 g
Maltose	0.0104 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	8.5546 g
Fatty acids, total saturated 14:1	0.0029 g
Leucine	4.5935 g
Tocotrienol, alpha	0.056 mg
Vitamin A, IU	9183.2674 IU
Folate, DFE	1844.3696 g
Tryptophan	0.6463 g
Vitamin C, total ascorbic acid	314.6872 mg
Phytosterols	22.1804 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.3114 g
Fatty acids, total polyunsaturated 18:1 c	0.2187 g
Fatty acids, total saturated 20:0	0.0028 g
Fatty acids, total saturated 6:0	0.0008 g
Starch	0.8632 g
Tyrosine	1.6253 g
Vitamin K (phylloquinone)	541.2468 g
Fatty acids, total saturated	2.1318 g
Histidine	1.7875 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	4.4271 g
Threonine	2.4584 g
Folate, food	1844.3696 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	27.1417 g
Vitamin E (alpha-tocopherol)	4.7543 mg
Magnesium, Mg	335.8692 mg
Lysine	4.3282 g
Potassium, K	3640.0336 mg
Cystine	0.8851 g
Fluoride, F	29.2699 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.5592	0.1754	0.0061
Garlic	1 clove	4.47	0.9918	0.015
Onion	2 tablespoons	8	1.868	0.02
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Celery	1 stalk	10.24	1.9008	0.1088
Tomato juice	1 can	61.934	12.8604	1.0565
Cucumber	1	15.6	3.7752	0.1144
Parsley	0.25 cup	5.4	0.9495	0.1185
Red bell pepper	0.5	0	0	0
Yellow bell pepper	0.5	0	0	0
black pepper	0	0	0	0
Green Onion	2	38.34	8.1508	0.6674
tarragon	1 pinch	0.1106	0.0188	0.0027
rom tomato	5	0	0	0
pepper sauce	1 dash	0	0	0
garbanzo bean	1 can	1133.4333	188.7556	18.1109