Gazpacho Cooler

1. In food processor or blender, process tomatoes, cucumber, green pepper, onion and garlic until smooth.

2. Stir in tomato juice, vinegar, dillweed,hot pepper sauce, and pepper to taste.

3. Refrigerate at least 1 hour or until chilled.

4. Pour into glasses, garnish with alfalfa sprouts.

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Nutrient	Quantity
Total fats	1.8807 g
Protein	6.5146 g
Carbohydrates	29.0729 g
Energy	141.7469 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0343 g
Water	716.7952 g
Aspartic acid	0.9938 g
Calcium, Ca	82.8644 mg
Lutein + zeaxanthin	648.99 g
Fiber, total dietary	5.2162 g
Carotene, beta	2226.2925 g
Niacin	4.6008 mg
Vitamin A, RAE	196.8889 g
Arginine	0.1863 g
Riboflavin	0.4337 mg
Tocopherol, beta	0.0672 mg
Fatty acids, total polyunsaturated 15:0	0.0049 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0243 g
Glutamic acid	2.9727 g
Sodium, Na	62.7523 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0019 g
Total lipid (fat)	1.8807 g
Manganese, Mn	0.6785 mg
Fructose	9.6906 g
Proline	0.1152 g
Fatty acids, total saturated 16:0	0.1332 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1069 g
Sucrose	0.239 g
Choline, total	49.4916 mg
Sugars, total	19.2092 g
Serine	0.2 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0333 g
Vitamin B-6	0.6337 mg
Selenium, Se	2.956 g
Ash	6.5556 g
Fatty acids, total saturated 18:1 undifferentiated	0.0865 g
Pantothenic acid	0.2454 mg
Phenylalanine	0.2215 g
Copper, Cu	0.3585 mg
Betaine	0.2434 mg
Thiamin	0.5913 mg
Methionine	0.0408 g
Iron, Fe	2.7552 mg
Carbohydrate, by difference	29.0729 g
Phosphorus, P	157.2946 mg
Folate, total	132.822 g
Tocopherol, gamma	0.3207 mg
Lycopene	48712.0325 g
Alanine	0.1984 g
Valine	0.1425 g
Fatty acids, total saturated 18:2 undifferentiated	0.2855 g
Glycine	0.15 g
Carotene, alpha	195.935 g
Glucose (dextrose)	9.2292 g
Fatty acids, total saturated 14:0	0.0057 g
Zinc, Zn	0.9777 mg
Isoleucine	0.1344 g
Fatty acids, total polyunsaturated	0.3198 g
Leucine	0.1909 g
Tocotrienol, alpha	0.0266 mg
Vitamin A, IU	3880.5351 IU
Folate, DFE	132.822 g
Tryptophan	0.0497 g
Vitamin C, total ascorbic acid	398.7556 mg
Phytosterols	19.39 mg
Fatty acids, total polyunsaturated 18:1 c	0.0243 g
Tyrosine	0.099 g
Vitamin K (phylloquinone)	28.7793 g
Fatty acids, total saturated	0.1772 g
Histidine	0.104 g
Fatty acids, total monounsaturated	0.0883 g
Threonine	0.199 g
Folate, food	132.822 g
Cryptoxanthin, beta	2.6075 g
Vitamin E (alpha-tocopherol)	2.7052 mg
Magnesium, Mg	81.64 mg
Lysine	0.2073 g
Potassium, K	1614.4141 mg
Cystine	0.0678 g
Fluoride, F	38.7827 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Onion	2 tablespoons	8	1.868	0.02
Tomato	1.25 cups	33.525	7.2451	0.3725
English cucumber	0.75 cup	0	0	0
Tomato juice	2 cups	82.62	17.1558	1.4094
Pepper	0	0	0	0
dill	0.25 teaspoon	0.0199	0.0033	0.0005
green pepper	0.25 cup	7.45	1.7284	0.0633
red wine vinegar	2 tablespoons	5.662	0.0805	0
pepper sauce	1 dash	0	0	0
alfalfa sprout	0	0	0	0