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Gazpacho Recipe

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.

4 C
1/2
1
1
1/2 tsp
1 clove
1 drop
1/8 tsp
1/4 tsp
2 Tbsp
1 large
2 Tbsp
1 lemon

tomato juice*
medium onion, peeled and chopped
small green pepper, peeled, cored, seeded, and chopped
small cucumber, peeled, pared, seeded, and chopped
Worcestershire sauce
garlic, minced
hot pepper sauce
cayenne pepper
black pepper
olive oil
tomato, finely diced
minced chives or scallion tops
cut in 6 wedges

Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender.
Puree.
Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.
Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.

Yield: 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*

*To cut back on sodium, try low-sodium tomato juice.

Source:
National Heart, Lung, and Blood Institute

Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian

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