LF - Gazpacho

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* Exported from MasterCook *

 

Gazpacho (LLMU)

 

Recipe By :Healthy Tomorrow 1998-Oct

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium tomatoes

1 small cucumber -- diced

1/2 red onion -- diced

1 green pepper -- diced

1 cloves garlic -- minced (1 to 2)

2 Tbsp balsamic or red wine vinegar

2 tsp lime juice

16 ounces no salt added canned tomatoes

2 Tbsp fresh basil -- chopped

1 Tbsp fresh cilantro -- chopped

1/2 tsp lite salt

 

Place tomatoes in kettle of boiling water for 2-3 minutes. Remove and cool

immediately in ice water. Peel tomatoes. Dice two tomatoes (remove seeds if

desired). Puree canned tomatoes in blender. Combine diced and pureed tomatoes

with the remainder of ingredients. Cut the remaining four tomatoes into chunks

and puree in blender or food processor. Chill a few hours or overnight (the

flavors will blend more if chilled overnight). Makes about eight 1 cup servings.

 

TIP - For quicker preparation, dice vegetables in food processor; add fresh

herbs with fresh tomatoes when pureed.

 

Nutritional analysis per serving:

Calories: 39

Fat, gm: 0

Cholesterol, mg: 0

Sodium, mg: 80

Diabetic Exchanges:

Vegetable: 1 1/2

 

Recipe source: Susan Lewis, MPH, RD, cardiac dietitian, Loma Linda University

Medical Center

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

Yield:

" 8 cups "

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Per Serving (excluding unknown items): 50 Calories; trace Fat (7.4% calories

from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

25mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

 

NOTES : If you like salsa, you will like this soup. Use vine ripened tomatoes

for the best flavor. Tomatoes are high in lycopene, a plant chemical which aids

in prostate cancer prevention. Enjoy this garden fresh cold soup while the days

are still warm.

 

 

Nutr. Assoc. : 0 0 0 0 0 5458 0 26427 0 0 4828

 

 

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