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| 2 Pounds |
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Red tomatoes, chopped into ½" pieces |
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| 2 |
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Red onions, chopped |
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| 1 |
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Green bell pepper, chopped into ¼" pieces |
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| 1 |
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Red bell pepper, chopped into ¼" pieces |
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| 1 |
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Cucumber, seeded and diced into ¼" pieces |
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| 2-3 Cloves |
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Garlic, minced |
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| 4 Tbs |
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Olive oil |
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| 4 Tbs |
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Red wine vinegar |
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| 4 Cups |
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Tomato juice |
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Salt and pepper to taste |
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| Blend half of the veggies with the tomato juice. Fold in the remaining vegetables. Add in the garlic, olive oil and vinegar. Chill overnight. Season to taste and enjoy! |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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238.02 |
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| Calories From Fat (53%) |
|
126.00 |
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| Calories From Protein (6%) |
|
13.57 |
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| Calories From Carbs (41%) |
|
98.45 |
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| Calories From Alcohol (0%) |
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0.00 |
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| |
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% Daily Value |
| Total Fat 14.38g |
|
22% |
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| Saturated Fat 1.99g |
|
10% |
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| Monounsaturated Fat 10.12g |
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| Polyunsaturated Fat 1.79g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 117.65mg |
|
5% |
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| Potassium 1325.19mg |
|
38% |
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| Carbohydrates 27.56g |
|
9% |
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| Dietary Fiber 5.79g |
|
23% |
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| Sugar 17.56g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 21.77g |
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| Protein 5.21g |
|
10% |
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| Vitamin A 4074.69IU |
|
81% |
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| Vitamin C 156.42mg |
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261% |
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| Calcium 70.96mg |
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7% |
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| Iron 2.30mg |
|
13% |
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| Vitamin E 4.54IU |
|
45% |
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| Thiamin 0.26mg |
|
17% |
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| Riboflavin 0.17mg |
|
10% |
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| Niacin 3.45mg |
|
17% |
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| Vitamin B6 0.66mg |
|
33% |
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| Folate 101.09µg |
|
25% |
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| Pantothenic Acid 1.11mg |
|
11% |
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| Phosphorus 128.85mg |
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13% |
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| Magnesium 67.00mg |
|
17% |
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| Zinc 1.00mg |
|
7% |
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| Copper 0.36mg |
|
18% |
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| Manganese 0.57mg |
|
29% |
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| Selenium 1.04µg |
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1% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 566.46g |
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