Kensington'S Grill Gazpacho

1. Gazpacho:

2. Rough chop all ingredients and combine them together in a bowl. Cover with plastic wrap and let marinate in a refrigerator for 24 hours. Then pulse in a blender until desired consistency and season with salt and black pepper.

3. Croutons:

4. Cut bread into 1inch squares. Mix paprika and cayenne pepper together. Toss the bread cubes in the spice mix, add oil and season with salt. Toast croutons in a 350-degree oven for 15 minutes or until golden brown.

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Nutrient	Quantity
Total fats	11.3692 g
Protein	14.3571 g
Carbohydrates	62.1438 g
Energy	313.1545 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4155 g
Water	487.9602 g
Aspartic acid	1.8248 g
Calcium, Ca	288.966 mg
Lutein + zeaxanthin	13587.5425 g
Fiber, total dietary	27.657 g
Fatty acids, total saturated 22:0	0.0262 g
Carotene, beta	19946.0765 g
Niacin	8.1965 mg
Vitamin A, RAE	1879.467 g
Arginine	0.7984 g
Riboflavin	1.0173 mg
Tocopherol, beta	0.2331 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2557 g
Fatty acids, total saturated 20:1	0.0127 g
Glutamic acid	1.9289 g
Stigmasterol	0.48 mg
Sodium, Na	66.3935 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0905 g
Total lipid (fat)	11.3692 g
Manganese, Mn	2.1216 mg
Fructose	5.8094 g
Proline	1.3403 g
Fatty acids, total saturated 16:0	1.4157 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	0.5095 g
Choline, total	62.8118 mg
Sugars, total	12.3574 g
Serine	0.4429 g
Fatty acids, total saturated 10:0	0.0074 g
Fatty acids, total saturated 18:0	0.3042 g
Vitamin B-6	2.285 mg
Selenium, Se	11.0194 g
Ash	7.3382 g
Fatty acids, total saturated 18:1 undifferentiated	1.4877 g
Pantothenic acid	2.2534 mg
Phenylalanine	0.4384 g
Beta-sitosterol	0.32 mg
Copper, Cu	0.719 mg
Betaine	4.1272 mg
Thiamin	0.3924 mg
Methionine	0.1487 g
Iron, Fe	14.8258 mg
Carbohydrate, by difference	62.1438 g
Phosphorus, P	349.161 mg
Folate, total	78.4815 g
Tocopherol, gamma	2.0221 mg
Fatty acids, total saturated 4:0	0.0004 g
Alanine	0.4481 g
Valine	0.5587 g
Fatty acids, total saturated 18:2 undifferentiated	5.8522 g
Glycine	0.5485 g
Carotene, alpha	364.6175 g
Glucose (dextrose)	3.1991 g
Fatty acids, total saturated 14:0	0.1256 g
Zinc, Zn	3.8321 mg
Isoleucine	0.4321 g
Maltose	0.0208 g
Tocopherol, delta	0.1391 mg
Fatty acids, total saturated 12:0	0.0443 g
Fatty acids, total polyunsaturated	6.265 g
Tocotrienol, gamma	0.0497 mg
Leucine	0.6728 g
Tocotrienol, alpha	2.2659 mg
Vitamin A, IU	37598.383 IU
Folate, DFE	78.4815 g
Tryptophan	0.0714 g
Vitamin C, total ascorbic acid	51.0937 mg
Phytosterols	144.448 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Galactose	0.1049 g
Fatty acids, total polyunsaturated 18:1 c	0.8877 g
Fatty acids, total saturated 20:0	0.0263 g
Starch	1.7264 g
Tyrosine	0.2602 g
Vitamin K (phylloquinone)	148.0416 g
Fatty acids, total saturated	2.0054 g
Histidine	0.1972 g
Fatty acids, total monounsaturated	1.591 g
Threonine	0.3634 g
Folate, food	78.4815 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	4863.3165 g
Vitamin E (alpha-tocopherol)	23.3989 mg
Magnesium, Mg	177.2155 mg
Lysine	0.534 g
Potassium, K	2246.944 mg
Cystine	0.1574 g
Fluoride, F	2.704 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	0.25 cup	50.66	11.2404	0.17
Oil	0	0	0	0
Baguette	1	0	0	0
Paprika	0.5 cup	155.664	29.8025	7.1153
Cucumber	2	31.2	7.5504	0.2288
Water	1 cup	0	0	0
cilantro	1	3.68	0.5872	0.0832
jalapeño	2	3.2625	0.7312	0.0416
green bell pepper	2	0	0	0
cayenne pepper	0.25 cup	68.688	12.2321	3.7303
rom tomato	6	0	0	0
sherry wine vinegar	0.5 cup	0	0	0