Gazpacho Recipe
Healthy vegetables are the basis of this cold, tasty soup. The Test Kitchen staff recommends using spicy V-8 juice for a spicier version.
This recipe is:
Quick
* 2 Servings
* Prep: 20 min. + chilling
Ingredients
* 2 medium tomatoes, seeded and chopped
* 1/2 small green pepper, chopped
* 1/3 cup chopped peeled cucumber
* 1/3 cup chopped red onion
* 1-1/3 cups reduced-sodium tomato juice
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/8 teaspoon salt
* 1 small garlic clove, minced
* Dash pepper
* Dash hot pepper sauce
* 1 tablespoon minced chives
* Chopped sweet yellow pepper, optional
Directions
* In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and pepper sauce; pour over vegetables.
* Cover and refrigerate for at least 4 hours or overnight. Just before serving, sprinkle with chives and yellow pepper if desired. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, 252 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 3 vegetable.
Gazpacho published in Cooking for 2 Summer 2009, p16
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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