Gazpacho

Recipe Ingredients

1		Garlic clove - crushed
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
5 tablespoons	75ml	Tomatoes - peeled (medium)
1 cup	237ml	Low-sodium chicken broth
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Hot pepper sauce
1/4 teaspoon	1.3ml	Paprika
1 teaspoon	5ml	Green or red pepper - chopped (large)
1 cup	146g / 5.1oz	Chopped peeled seeded cucumber
1/4 cup	36g / 1.3oz	Chopped scallions

Recipe Instructions

Combine the garlic, oil, onion, and tomatoes in a food processor and process until smooth. Add the broth, vinegar, hot pepper sauce, and paprika; process again. Transfer the mixture to a large soup tureen or bowl.

Add the red or green pepper, cucumber, and scallions. Chill in the refrigerator overnight. Serve the soup in bowls or large wine glasses. Top with croutons if desired.

This recipe yields 4 servings. Serving size: 1 1/2 cups.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 136; Calories from Fat 44; Total Fat 5g; Saturated Fat 1g; Cholesterol 1mg; Sodium 412mg; Carbohydrate 20g; Dietary Fiber 5g; Sugars 14g; Protein 6g.

Source:
American Diabetes Association at http://www.diabetes.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.