Gazpacho I
This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.
Ingredients
- 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
Gazpacho II
Ingredients
- 3 tomatoes, chopped or 1 can stewed tomatoes (1lb.)
- 1 cucumber, seeded, chopped, peeled
- 1/2 cup yellow onion, chopped
- 1 green pepper, seeded, chopped
- 1 clove garlic, crushed
- 4 Tbsp. olive oil
- 1 Tbsp. vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup tomato, finely diced
- 1/2 cup cucumber, finely diced
- 1/2 cup onion, finely diced
- 1/2 cup green pepper, finely diced
- 1/2 cup croutons, finely diced
- 1 qt. ice, finely shaved
Directions
Blend first 10 ingredients. Use blender or food mill to grind finely. Chill. Add finely diced vegetables and croutons. Stir into shaved ice. Serve in soup tureen.
By Robin from Washington, IA
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