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Gaspacho - (Chilled Spanish Soup)

Categories:
low fat, soups/stews

2 large tomatoes; chopped
1 large green or red bell pepper; chopped
1 clove garlic; minced
2 tablespoons chopped chili peppers
1 cup diced peeled seeded cucumber
1 Spanish onion; thinly sliced
2 scallions; cut 1' pieces
1 teaspoon dried dill
2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
1 cup vegetable juice
2 cups water
Freshly-ground black pepper; to taste

Place all chopped, sliced and diced vegetables into a large bowl. Add dill and cilantro. Stir in lime juice, vegetable juice and water. Chill for 4 to 6 hours or over night. Serve cold. This recipe yields six 1 cup servings. Nutritional Analysis Per Serving: Calories 40; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 190; Protein (grams) 1; Carbohydrate (grams) 9; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 31 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 vegetables. Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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