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A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice. Gazpacho, which is usually served during warmer seasons, can be garnished with croutons, feta cheese, and a sprig of parsley.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 19 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 92mg |
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| Sodium 303mg |
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| Cholesterol 0mg |
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Gazpacho term - Related Content |
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| A cold tomato-based soup with fresh, summer vegetables and herbs. |
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| Grilling the vegetables gives this soup a hint of smoky flavor. |
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| Made as a cold soup, this dish is a wonderful alternative for a brunch or a summer and fall lunch. |
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| Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party. |
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| Best made in the summer with fresh corn and tomatoes but good any time of the year. |
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