Spicy Summer Gazpacho

Recipe Ingredients

1 cup	237ml	Sliced cucumbers
2 cups	125g / 4.4oz	Chopped tomatoes
1/2 cup	118ml	Sliced green pepper
1/2 cup	31g / 1.1oz	Sliced onion
4 cups	948ml	Spicy tomato juice
		= (or regular tomato juice if you wish)
1/3 cup	78ml	Red wine vinegar
1/4 teaspoon	1.3ml	Hot sauce - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a blender, puree half of the vegetables with half of the tomato juice.

Pour the puree into a bowl, and add the remaining tomato juice, red wine vinegar, hot sauce, and salt and pepper.

Add the remaining chopped vegetables. Refrigerate for 2 hours.

This recipe yields 6 servings. Serving size: 1 1/4 cups.

Exchanges Per Serving: 2 Vegetable.

Nutrition Facts: Calories 53; Calories from Fat 4; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 593mg; Carbohydrate 13g; Dietary Fiber 2g; Sugars 9g; Protein 2g.

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

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