 Gazpacho
Makes 6 servings
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Cool and crisp, this chilled soup of Spanish origin is a refreshing fat free way to get lots of vegetables and fiber. Peppers and tomatoes are a great source of vitamin C--more in just a small bowl than in an orange.
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Ingredients
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2
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large cucumbers, peeled, seeded, divided
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12
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plum tomatoes, seeded, divided
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1
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cup chopped yellow or green bell pepper, divided
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1/3
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cup green onions, sliced, divided
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1
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cup reduced-sodium chicken broth
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1/2
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cup reduced-sodium vegetable juice cocktail
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1/2
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teaspoon dried thyme leaves, crushed
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3
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tablespoons red wine vinegar
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1/4
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to 1/2 teaspoon hot pepper sauce
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1
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can (2-1/4 ounces) sliced ripe olives
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3
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tablespoons crumbled feta cheese (optional)
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2
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teaspoons drained capers (optional)
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6
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whole wheat rolls
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1. Chop 1 cucumber and 10 tomatoes. Combine chopped cucumber, tomatoes, 1/2 cup pepper, 2 tablespoons green onions, broth, vegetable juice and thyme in food processor or blender; process until pureed (if necessary do in 2 batches). Skim foam from juice. Add vinegar and hot pepper sauce.
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2. Chop remaining cucumber and 2 tomatoes. Combine with remaining 1/2 cup pepper and green onions. Add vegetables to pureed mixture. Cover and chill thoroughly 2 hours or up to 24 hours. Top with olives. Garnish with cheese and capers, if desired. Serve with bread sticks or whole wheat rolls.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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209
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Calories from Fat
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23 %
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Total Fat
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6 g
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Saturated Fat
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1 g
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Carbohydrate
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37 g
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Fiber
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6 g
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Protein
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7 g
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Sodium
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583 mg
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Dietary exchanges
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1-1/2 Starch
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2 Vegetable
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1 Fat
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Printed
from fbnr.com
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