Gazpacho

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
40
protein 
2 g
sodium 
205 mg
carbohydrates 
10 g
fat 
Trace
fiber  
2 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1 cup peeled and diced tomatoes
½ cup peeled and diced cucumbers
½ cup diced red and yellow bell peppers
½ cup diced onion
2 Tbsp diced scallions
¼ cup peeled and diced carrots
3 cups tomato sauce
2½ cups vegetable stock
¼ tsp freshly ground black pepper
¼ cup chopped cilantro
⅓ cup red wine vinegar

Instructions 
  1. In a large bowl, combine all ingredients and mix well. Chill in refrigerator for 4 hours or overnight.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.