Gazpacho

1. Puree everything (but croutons) in batches.

2. Strain through sieve (unless you like more texture to your gazpacho), pressing on solids with back of spoon.

3. Season to taste.

4. Cover and chill until very cold.

5. Enjoy.

6. (can be made 1 day ahead).

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Nutrient	Quantity
Total fats	6.1027 g
Protein	30.6867 g
Carbohydrates	153.4357 g
Energy	752.3117 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1454 g
Water	1665.0004 g
Aspartic acid	1.6822 g
Calcium, Ca	323.4085 mg
Lutein + zeaxanthin	911.2878 g
Fiber, total dietary	19.0782 g
Fatty acids, total saturated 22:0	0.0068 g
Carotene, beta	3732.5405 g
Niacin	14.9593 mg
Vitamin A, RAE	342.2693 g
Fatty acids, total trans-polyenoic	0.0034 g
Arginine	0.5134 g
Riboflavin	1.0467 mg
Tocopherol, beta	0.118 mg
Fatty acids, total polyunsaturated 15:0	0.0051 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1072 g
Fatty acids, total saturated 20:1	0.011 g
Glutamic acid	5.2293 g
Sodium, Na	1129.4602 mg
Fatty acids, total saturated 16:1 undifferentiated	0.027 g
Total lipid (fat)	6.1027 g
Manganese, Mn	2.4278 mg
Fructose	17.6313 g
Proline	0.1965 g
Fatty acids, total saturated 16:0	0.9022 g
Fatty acids, total saturated 8:0	0.0017 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3404 g
Sucrose	2.4675 g
Choline, total	105.122 mg
Fatty acids, total polyunsaturated 18:1 t	0.0051 g
Sugars, total	44.8579 g
Serine	0.3394 g
Fatty acids, total saturated 10:0	0.0036 g
Fatty acids, total saturated 18:0	0.3101 g
Vitamin B-6	1.2721 mg
Selenium, Se	55.2916 g
Ash	10.345 g
Fatty acids, total saturated 18:1 undifferentiated	0.8675 g
Pantothenic acid	1.8144 mg
Phenylalanine	0.3576 g
Copper, Cu	1.1105 mg
Betaine	1.2152 mg
Thiamin	1.6252 mg
Methionine	0.0731 g
Iron, Fe	11.4698 mg
Carbohydrate, by difference	153.4357 g
Phosphorus, P	484.8646 mg
Folate, total	362.3677 g
Tocopherol, gamma	1.6965 mg
Lycopene	40254.5433 g
Alanine	0.3465 g
Valine	0.2645 g
Fatty acids, total saturated 18:2 undifferentiated	2.0513 g
Glycine	0.2775 g
Carotene, alpha	700.0666 g
Glucose (dextrose)	18.09 g
Fatty acids, total saturated 14:0	0.02 g
Zinc, Zn	3.8992 mg
Isoleucine	0.2428 g
Maltose	6.5177 g
Tocopherol, delta	0.1191 mg
Fatty acids, total saturated 12:0	0.0034 g
Fatty acids, total polyunsaturated	2.1992 g
Fatty acids, total polyunsaturated 17:1	0.0017 g
Leucine	0.3506 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0034 g
Tocotrienol, alpha	0.157 mg
Vitamin A, IU	6809.4848 IU
Folate, DFE	442.3147 g
Tryptophan	0.1024 g
Vitamin C, total ascorbic acid	128.7906 mg
Phytosterols	80.6615 mg
Folic acid	113.967 g
Fatty acids, total polyunsaturated 16:1 c	0.0187 g
Fatty acids, total polyunsaturated 18:1 c	0.5783 g
Fatty acids, total saturated 20:0	0.0068 g
Tocotrienol, beta	1.0036 mg
Starch	75.4112 g
Tyrosine	0.1854 g
Vitamin K (phylloquinone)	64.3067 g
Fatty acids, total saturated	1.2699 g
Histidine	0.1923 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0017 g
Fatty acids, total monounsaturated	0.9074 g
Threonine	0.3487 g
Folate, food	248.4007 g
Fatty acids, total polyunsaturated 17:0	0.0051 g
Fatty acids, total polyunsaturated 24:0	0.0034 g
Vitamin E (alpha-tocopherol)	7.4683 mg
Fatty acids, total trans	0.0085 g
Fatty acids, total trans-monoenoic	0.0051 g
Magnesium, Mg	200.7201 mg
Lysine	0.4005 g
Potassium, K	2963.0979 mg
Cystine	0.1119 g
Fluoride, F	17.8888 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.75 cup	0	0	0
Garlic	3 cloves	13.41	2.9754	0.045
Onion	1.5 1/2	90	21.015	0.225
Tomato	3	120.6297	26.0694	1.3403
Cucumber	1.5 1/2	0	0	0
Red bell pepper	1.5	0	0	0
French bread	6 ounces	462.672	88.2479	4.1164
Water	3 cups	0	0	0
Tomato paste	5 tablespoons	65.6	15.128	0.376
crouton	0	0	0	0
sherry wine	3 tablespoons	0	0	0