Gazpacho Soup – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Gazpacho Soup
Category: Soups, Sauces, and Gravies
Refuse: 0% (values below are for edible portion)
Serving size analysed: 369g, 1 can

Intro: Today we are looking at gazpacho soup which is an interesting soup. It is made from raw vegetables, however the interesting thing about this soup is that is served cold! Now to me I instantly associate soup with warmth as that is how nearly all soups are enjoyed, however this remains a popular soup, particularly in Spain, Portugal and parts of Latin America where I assume the hot temperatures make a pleasant counterbalance to the cold temperature of the soup.

This soup is made largely from tomatoes, but it usually also contains garlic and onions, various other herbs and vegetables, vinegar and olive oil, and even sometimes bread. Its origins are unclear, however it may have been created by field hands working on farms in and around Spain who needed an easy dish to make using only the basic ingredients they could buy, and one that could cool them down after working in the sun all day long.

Footnotes:

None

Source:

These nutrition facts for gazpacho soup were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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