Cold Gaspacho

Yield: 4 servings

Ingridients:
1 each green pepper, diced
4 each tomatoe, diced
1 each onion, diced
3 each garlic clove, minced
3 cup water
1/4 cup white wine
3 teaspoon lemon juice
1 each scallion, diced fine

Preparation:
Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	423.54
Energy	kcal	54
Protein	g	2.64
Total lipid (fat)	g	0.6
Ash	g	1.54
Carbohydrate, by difference	g	9.31
Fiber, total dietary	g	2
Minerals
Calcium, Ca	mg	43
Iron, Fe	mg	1.32
Magnesium, Mg	mg	34
Phosphorus, P	mg	92
Potassium, K	mg	632
Sodium, Na	mg	115
Zinc, Zn	mg	0.77
Copper, Cu	mg	0.265
Manganese, Mn	mg	0.407
Selenium, Se	mcg	1.3
Vitamins
Vitamin C	mg	49.8
Thiamin	mg	0.109
Riboflavin	mg	0.116
Niacin	mg	2.653
Pantothenic acid	mg	0.277
Vitamin B-6	mg	0.204
Folate	mcg	69
Vitamin B-12	mcg	0
Vitamin A, IU	IU	93
Vitamin E	mg_ATE	0.095
Lipids
Fatty acids, total saturated	g	0.084
Fatty acids, total monounsaturated	g	0.089
Fatty acids, total polyunsaturated	g	0.254
Cholesterol	mg	0