Gazpacho

1 quart (4 servings) Ratings | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or Share |

Ingredients

• 4 medium tomatoes, quartered
• 1 small cucumber, peeled and sliced
• 1/2 medium onion, sliced
• 2 ribs celery, quartered
• 1/2 green bell pepper, cored, seeded, and sliced
• 1/2 cup cold water or 1/2 cup vegetable juice cocktail
• 1 tablespoon plus 1 teaspoon wine vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons plain or garlic croutons

Directions

1. Core and seed 1 tomato. Chop fine; set aside.
2. Combine all the remaining ingredients except the croutons in a blender or food processor. Blend only a few seconds, until the vegetables are finely chopped and well mixed. The soup should not be smooth.
3. Add the reserved chopped tomato; chill. Serve very cold, topped with croutons.

Nutritional Information (Per Serving) Calories: 87 Protein: 2 g Sodium: 621 mg Cholesterol: 0 mg Fat: 4 g Carbohydrates: 13 g Exchanges: 2 Vegetable, 1 Fat Source: The New Family Cookbook for People with Diabetes