Gazpacho
This classic chilled tomato soup is chock full of garden-fresh vegetables, with great vitamins
and nutrients. It's also cholesterol-free and contains little added oil.
4 cups tomato juice*
½ medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded, and coarsely chopped
1 small cucumber, peeled, pared, seeded, and coarsely chopped
½ tsp Worcestershire sauce
1 clove garlic, minced
1 drop hot pepper sauce
1/8 tsp cayenne pepper
¼ tsp black pepper
2 Tbsp olive oil
1 large tomato, finely diced
2 Tbsp minced chives or scallion tops
1 lemon, cut into 6 wedges
- Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges into the blender.
- Mix together using the purée setting or eqivalent.
- Slowly add the remaining 2 cups of tomato juice to puréed mixture. Add diced tomato. Chill in refrigerator.
- Serve icy cold in individual bowls.
- Garnished with minced chives and lemon or lime wedges.
Makes: 6 servings
Serving size: 1 cup
Each serving provides:
Calories: 87
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 593 mg*
*For lower sodium, subsitute low-sodium tomato juice.