Michael'S Gazpacho

1. Puree first 4 ingredients in a food processor.

2. Reserve 1/2 cup of tomatoes, peppers and cucumber and add all(not the tomato drinks) ingredients to food processor and process until pureed.

3. Add the bloody mary mix ,V8 juice, and reserved veggies. Stir together all the ingredients.

4. Refrigerate overnight.

5. Garnish with sour cream avocado slices or cilantro when serving.

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Nutrient	Quantity
Total fats	3.6593 g
Protein	15.2746 g
Carbohydrates	91.4039 g
Energy	425.197 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1408 g
Water	1437.8091 g
Aspartic acid	2.2732 g
Calcium, Ca	333.292 mg
Lutein + zeaxanthin	3597.7547 g
Fiber, total dietary	23.2901 g
Carotene, beta	36263.9705 g
Niacin	10.3606 mg
Vitamin A, RAE	3615.1248 g
Arginine	0.7492 g
Riboflavin	0.5995 mg
Tocopherol, beta	0.1798 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0304 g
Fatty acids, total saturated 20:1	0.0014 g
Glutamic acid	5.9648 g
Sodium, Na	758.9476 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0182 g
Total lipid (fat)	3.6593 g
Manganese, Mn	1.9712 mg
Fructose	17.3233 g
Proline	0.4338 g
Fatty acids, total saturated 16:0	0.5779 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1619 g
Sucrose	14.9951 g
Choline, total	120.863 mg
Sugars, total	50.0199 g
Serine	0.555 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.1386 g
Vitamin B-6	1.5661 mg
Selenium, Se	3.7956 g
Ash	11.0444 g
Fatty acids, total saturated 18:1 undifferentiated	0.5144 g
Pantothenic acid	2.905 mg
Phenylalanine	0.6213 g
Copper, Cu	0.9507 mg
Betaine	4.5079 mg
Thiamin	0.725 mg
Methionine	0.1544 g
Iron, Fe	7.3011 mg
Carbohydrate, by difference	91.4039 g
Phosphorus, P	429.8379 mg
Folate, total	264.8223 g
Tocopherol, gamma	1.0004 mg
Lycopene	38714.9522 g
Alanine	0.798 g
Valine	0.5416 g
Fatty acids, total saturated 18:2 undifferentiated	1.2069 g
Glycine	0.4647 g
Carotene, alpha	14086.604 g
Glucose (dextrose)	17.1779 g
Fatty acids, total saturated 14:0	0.0178 g
Zinc, Zn	3.147 mg
Isoleucine	0.547 g
Maltose	0.1104 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	1.3461 g
Leucine	0.7558 g
Tocotrienol, alpha	0.1983 mg
Vitamin A, IU	72330.78 IU
Folate, DFE	264.8223 g
Tryptophan	0.1391 g
Vitamin C, total ascorbic acid	325.3191 mg
Phytosterols	82.0379 mg
Galactose	0.0072 g
Fatty acids, total polyunsaturated 18:1 c	0.1518 g
Fatty acids, total saturated 20:0	0.0152 g
Tocotrienol, beta	0.8602 mg
Starch	8.047 g
Tyrosine	0.3421 g
Vitamin K (phylloquinone)	402.6102 g
Fatty acids, total saturated	0.7548 g
Histidine	0.3274 g
Fatty acids, total monounsaturated	0.534 g
Threonine	1.0754 g
Folate, food	264.8223 g
Cryptoxanthin, beta	89.7147 g
Vitamin E (alpha-tocopherol)	9.5571 mg
Magnesium, Mg	199.959 mg
Lysine	0.7767 g
Potassium, K	3828.2343 mg
Cystine	0.4227 g
Fluoride, F	27.6379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Cream	0	0	0	0
Honey	2 teaspoons	0	0	0
Avocado	0	0	0	0
Carrot	3	157.44	36.7872	0.9216
Onion	0.5	32	7.472	0.08
Extra virgin olive oil	3 tablespoons	0	0	0
Tomato	2	80.4198	17.3796	0.8936
Celery salt	0.25 teaspoon	0	0	0
Cucumber	2	31.2	7.5504	0.2288
Parsley	0.25 cup	5.4	0.9495	0.1185
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
cilantro	0	0	0	0
Garlic Clove	2	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
red pepper	0.5	0.625	0.1377	0.0069
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
green pepper	0.5	14.9	3.4568	0.1267
tarragon	1 tablespoon	5.31	0.904	0.1303
salt pepper	0	0	0	0
red wine vinegar	0.25 cup	11.3525	0.1613	0
red pepper flake	0.25 teaspoon	0	0	0
vegetable juice	1 cup	55.66	9.7911	0.7843
t bloody mary mix	1 cup	0	0	0