Gourmet Gazpacho

1. Prepare all vegetables and place in a 3-quart NON-METAL container. Mix remaining ingredients, except for garnish, and pour over vegetables, stirring gently.

2. Cover and chill overnight. Garnish with cucumber and dill. Makes about 8 cups soup.

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Nutrient	Quantity
Total fats	31.2412 g
Protein	15.4148 g
Carbohydrates	67.7739 g
Energy	593.8185 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3548 g
Water	1463.4424 g
Aspartic acid	2.3279 g
Calcium, Ca	232.5025 mg
Lutein + zeaxanthin	3430.631 g
Fiber, total dietary	11.922 g
Fatty acids, total saturated 22:0	0.0353 g
Carotene, beta	5913.6517 g
Niacin	9.8747 mg
Vitamin A, RAE	541.6271 g
Arginine	0.3842 g
Riboflavin	0.5339 mg
Tocopherol, beta	0.3333 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1281 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	6.5069 g
Sodium, Na	1824.5673 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3439 g
Total lipid (fat)	31.2412 g
Manganese, Mn	1.5699 mg
Fructose	16.0051 g
Proline	0.2946 g
Fatty acids, total saturated 16:0	3.8081 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6579 g
Sucrose	0.8774 g
Choline, total	122.3286 mg
Sugars, total	47.888 g
Serine	0.466 g
Fatty acids, total saturated 10:0	0.0033 g
Fatty acids, total saturated 18:0	0.7817 g
Vitamin B-6	1.3451 mg
Selenium, Se	4.129 g
Ash	10.834 g
Fatty acids, total saturated 18:1 undifferentiated	19.9783 g
Pantothenic acid	4.5494 mg
Phenylalanine	0.5179 g
Copper, Cu	1.1447 mg
Betaine	8.3444 mg
Thiamin	0.8135 mg
Retinol	0.0567 g
Methionine	0.1093 g
Iron, Fe	5.9891 mg
Carbohydrate, by difference	67.7739 g
Phosphorus, P	337.5077 mg
Folate, total	265.4688 g
Tocopherol, gamma	0.9067 mg
Lycopene	72044.51 g
Alanine	0.4729 g
Valine	0.3645 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	3.6606 g
Glycine	0.3599 g
Carotene, alpha	1254.1647 g
Glucose (dextrose)	15.6357 g
Fatty acids, total saturated 14:0	0.0017 g
Zinc, Zn	1.7429 mg
Isoleucine	0.3386 g
Fatty acids, total saturated 12:0	0.0018 g
Fatty acids, total polyunsaturated	4.0171 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4993 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	10911.7039 IU
Folate, DFE	265.4688 g
Tryptophan	0.121 g
Vitamin C, total ascorbic acid	736.531 mg
Phytosterols	71.438 mg
Fatty acids, total polyunsaturated 16:1 c	0.0005 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.6189 g
Fatty acids, total saturated 20:0	0.173 g
Tocotrienol, beta	3.4408 mg
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.036 g
Tyrosine	0.2415 g
Vitamin K (phylloquinone)	163.0422 g
Fatty acids, total saturated	4.8304 g
Histidine	0.2353 g
Fatty acids, total monounsaturated	20.4409 g
Threonine	0.4545 g
Folate, food	265.4688 g
Fatty acids, total polyunsaturated 17:0	0.0061 g
Fatty acids, total polyunsaturated 24:0	0.0005 g
Cryptoxanthin, beta	8.7875 g
Vitamin E (alpha-tocopherol)	16.108 mg
Magnesium, Mg	168.5519 mg
Lysine	0.5133 g
Potassium, K	2955.3788 mg
Cystine	0.1781 g
Fluoride, F	2.7733 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Tomato	3	84.87	18.819	0.738
Cucumber	1	0	0	0
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	0.33 cup	6.39	1.3585	0.1112
dill	0	0	0	0
green pepper	1	23.8	5.5216	0.2023
red wine vinegar	2 tablespoons	5.662	0.0805	0
pepper sauce	0.5 teaspoon	0	0	0
celery heart	0.5 cup	0	0	0
vegetable juice	4 cups	222.64	39.1644	3.1372
yellow pepper	1	0	0	0