1. Puree all ingredients, except scallion, in blender.
2. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully.
3. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.
Comments on Cold Gazpacho Recipe:
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This recipe is very low-sodium with 67.75mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 32.75 per serving
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin C with 74% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Tomato, Sulfites, Spring Onion, Garlic, Alcohol, Fructose Malabsorption, Onion allergies.