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Gazpacho!

Categories:
low fat, soups/stews

3 cups tomatoes; peeled, cored,
and coarsely chopped
1 tablespoon olive oil
1/4 cup red wine vinegar
1 1/2 cups cucumbers; peeled
2 slices whole-wheat bread; cubed, and
coarsely chopped
1/8 teaspoon cayenne pepper
1 green bell pepper; diced
Salt; to taste
Freshly-ground black pepper; to taste
1 garlic clove; minced
1 can low sodium tomato juice - (6 oz)
1/2 cup water
=== Garnish ===
1 cucumber; finely diced
2 tablespoon scallions; finely sliced
1 green bell pepper; finely diced

Puree all the ingredients except the garnish in a food processor or blender. Chill for at least three hours. Serve the soup in chilled soup bowls. Garnish as desired. If the soup is too thick, add more tomato juice. This recipe yields 10 servings. Nutritional Information Per Serving: calories: 53; fiber: 2 g; sodium: 102 mg; fat: 2 g; carbohydrates: 9 g.


Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-12-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 51 Calories (kcal); 2g Total Fat; (29% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 10 servings

Preparation Time: 0:00



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