Summer Gazpacho Soup

1. .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.

2. Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).

3. Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.

4. Refrigerate for at least 2 hour before serving.

5. If desired, soup can be thinned with canned tomato juice.

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Nutrient	Quantity
Total fats	2.7108 g
Protein	15.6821 g
Carbohydrates	68.1303 g
Energy	313.5204 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0818 g
Water	1322.9883 g
Aspartic acid	2.2114 g
Calcium, Ca	202.6657 mg
Lutein + zeaxanthin	1500.9264 g
Fiber, total dietary	15.8198 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	4832.1117 g
Niacin	6.5948 mg
Vitamin A, RAE	440.5411 g
Arginine	0.4213 g
Riboflavin	0.5345 mg
Tocopherol, beta	0.0295 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0056 g
Glutamic acid	5.3604 g
Sodium, Na	157.0417 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0118 g
Total lipid (fat)	2.7108 g
Manganese, Mn	1.4917 mg
Fructose	2.8711 g
Proline	0.3271 g
Fatty acids, total saturated 16:0	0.338 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	0.1951 g
Choline, total	111.1825 mg
Sugars, total	49.5999 g
Serine	0.4689 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0987 g
Vitamin B-6	1.3279 mg
Selenium, Se	4.7652 g
Ash	6.9238 g
Fatty acids, total saturated 18:1 undifferentiated	0.3656 g
Pantothenic acid	5.9635 mg
Phenylalanine	0.5167 g
Copper, Cu	1.1761 mg
Betaine	0.2848 mg
Thiamin	0.7828 mg
Methionine	0.1319 g
Iron, Fe	7.3327 mg
Carbohydrate, by difference	68.1303 g
Phosphorus, P	376.2343 mg
Folate, total	140.6984 g
Tocopherol, gamma	0.0898 mg
Fatty acids, total saturated 4:0	0.0004 g
Alanine	0.4752 g
Valine	0.4382 g
Fatty acids, total saturated 18:2 undifferentiated	0.9843 g
Glycine	0.418 g
Carotene, alpha	902.0496 g
Glucose (dextrose)	2.6869 g
Fatty acids, total saturated 14:0	0.0067 g
Zinc, Zn	1.3423 mg
Isoleucine	0.3916 g
Maltose	0.0104 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	1.0651 g
Leucine	0.595 g
Tocotrienol, alpha	0.0439 mg
Vitamin A, IU	8852.4873 IU
Folate, DFE	140.6984 g
Tryptophan	0.1279 g
Vitamin C, total ascorbic acid	404.5114 mg
Phytosterols	28.35 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Galactose	0.0215 g
Fatty acids, total polyunsaturated 18:1 c	0.0028 g
Fatty acids, total saturated 20:0	0.0004 g
Starch	0.8632 g
Tyrosine	0.2709 g
Vitamin K (phylloquinone)	298.0718 g
Fatty acids, total saturated	0.4553 g
Histidine	0.2306 g
Fatty acids, total monounsaturated	0.3776 g
Threonine	0.4186 g
Folate, food	140.6984 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	53.3812 g
Vitamin E (alpha-tocopherol)	5.2588 mg
Magnesium, Mg	150.1602 mg
Lysine	0.5913 g
Potassium, K	2755.247 mg
Cystine	0.2001 g
Fluoride, F	4.332 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Extra virgin olive oil	2 tablespoons	0	0	0
Tomato	6	251.16	55.692	2.184
Cucumber	1	15.6	3.7752	0.1144
Parsley	2 tablespoons	2.736	0.4811	0.06
Basil	3 tablespoons	1.8285	0.2107	0.0509
jalapeño	2	3.2625	0.7312	0.0416
green pepper	1	29.8	6.9136	0.2533
salt black pepper	0	0	0	0
red wine vinegar	3 tablespoons	8.493	0.1207	0
red onion	1	0	0	0