Gazpacho

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

Ingredients

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  • 4 cups tomato juice*
  • 1/2 medium onion, peeled and coarsely chopped
  • 1 small green pepper, peeled, cored, seeded, and coarsely chopped
  • 1 small cucumber, peeled, pared, seeded, and coarsely chopped
  • 1/2 tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 large tomato, finely diced
  • 2 Tbsp. minced chives or scallion tops
  • 1 lemon, cut in 6 wedges

Directions

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.

National Heart, Lung, and Blood Institute

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May 6, 2010
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