Clear Gazpacho
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
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Added to 237 cookbooks
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A chilled Mexican soup, ideal for the summer.
Method- Cut the cucumber and onion into big pieces. Add 6 cups of water and cook.
- When cooked, add the tomatoes and blend in a blender. Pass through a sieve.
- Put the topping in the soup, add a few ice cubes and mix well.
- Serve cold.
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Accompaniments
Nutrient values per
| Energy | 43 cal |
| Protein | 0.6 g |
| Carbohydrates | 4.2 g |
| Fiber | 1.3 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 206.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 18 mg |
| Folic Acid | 15.3 mcg |
| Calcium | 27.5 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.8 mg |
| Potassium | 83.2 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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