May 19, 2013

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Gazpacho (cold tomato soup)

Ingredients

  • 3 tomatoes
  • 1 green pepper
  • 1 onion
  • 1 cucumber, peeled
  • 1 1/2 c. low-sodium tomato juice
  • 2 cloves garlic
  • 1/2 tsp. pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried sweet basil
  • 1 T. oil

    Directions

    1. Chop 3/4 of the vegetables into large chunks.



    2. Cut remaining vegetables into small pieces and reserve.



    3. Place half of the tomato juice, half of the chunk-sized vegetables, and garlic in a blender or food processor, and blend at low speed until finely chopped.



    4. Repeat with remaining juice and chunk-sized vegetables.



    5. Stir blenderized mixture, small-size vegetables, pepper, oregano, basil, and oil together.



    6. Cover and chill.



    Yields: 6 servings


    Calories: 68


    Fat: 2.6 grams

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