|
Gazpacho
Makes 6 servings
|
|
|
|
|
|
Image © Publications International, Ltd.
|
|
Gazpacho
|
|
|
|
Ingredients
|
|
2
|
carrots, peeled
|
|
1
|
cucumber, unpeeled
|
|
1
|
medium tomato
|
|
1/2
|
red bell pepper, seeded
|
|
1
|
clove garlic, minced
|
|
1/4
|
cup scallions, finely chopped
|
|
2
|
cups spicy tomato juice
|
|
2
|
teaspoons sugar
|
|
3
|
tablespoons white vinegar
|
|
1/2
|
cup water
|
|
1/2
|
cup tomato sauce
|
|
1
|
can (15 ounces) navy beans, drained and rinsed
|
|
|
|
|
|
|
|
|
|
Chop carrots, cucumber, tomato and bell pepper into large chunks. Place all ingredients except beans in food processor; process to make chunky purée. Stir in beans. Chill before serving.
|
|
|
|
© The Sugar Association, Inc.
|
|
|
Nutrients per Serving
|
|
Calories
|
130
|
|
Calories from Fat
|
4 %
|
|
Total Fat
|
1 g
|
|
Saturated Fat
|
<1 g
|
|
Carbohydrate
|
27 g
|
|
Fiber
|
3 g
|
|
Protein
|
7 g
|
|
Sodium
|
737 mg
|
|
|
|
Dietary exchanges
|
|
1 Starch
|
|
2 Vegetable
|
|
|
|
|
|
|
|
|
Click here for printable version