** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp and miso until smooth.
3. Extract juice from carrots and reserve 2 cups juice.
4. Extract juice from lemon and reserve all of juice.
5. Extract juice from celery and reserve 1/2 cup juice.
6. Transfer reserved juice to a large mixing bowl and combine with tomato/miso mixture and remaining ingredients.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Tomato, Spring Onion, Celery, Cucumber, Citric Acid allergies.