 Gazpacho
Makes 6 servings
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Image © Publications International, Ltd.
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Gazpacho
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Ingredients
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2
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carrots, peeled
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1
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cucumber, unpeeled
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1
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medium tomato
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1/2
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red bell pepper, seeded
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1
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clove garlic, minced
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1/4
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cup scallions, finely chopped
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2
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cups spicy tomato juice
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2
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teaspoons sugar
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3
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tablespoons white vinegar
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1/2
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cup water
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1/2
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cup tomato sauce
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1
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can (15 ounces) navy beans, drained and rinsed
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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.
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© The Sugar Association, Inc.
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Nutrients per Serving
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Calories
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130
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Calories from Fat
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4 %
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Total Fat
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1 g
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Saturated Fat
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<1 g
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Carbohydrate
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27 g
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Fiber
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3 g
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Protein
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7 g
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Sodium
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737 mg
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Dietary exchanges
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1 Starch
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2 Vegetable
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Printed
from fbnr.com
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