Gazpacho

 

For over 33 years Trainer Kathie Daum has been making this easy but delicious recipe for family and friends.  This Gazpacho is a terrific way to get a couple servings of vegetables rather than eating another salad.  This will also make a great starter course or side for any meal, and since it can be prepared in advance and served chilled, is easy to include with other items that may take longer to prepare.

3  medium tomatoes (1 3/4 lb.)

1  Large Onion, peeled

1  Large Cucumber, Pared

1  Green Pepper

2  12-oz cans Tomato Juice, Low Sodium

1/3  Cup Olive Oil

1/3  Cup Red Wine Vinegar

1/4  Teaspoon Hot Pepper Sauce

1-1/2  Teaspoons Salt

1/8  Teaspoon Ground Pepper

1/3  Cup Chives, snipped

Garlic Croutons

 

Peel tomatoes (dip in boiling water for 1 minute).  Cut cucumber into cubes, onion in half, and pepper into quarters.  In large bowl, combine 2 sliced tomatoes with half of each of the cucumber, onion, and green pepper.  Add 1/2 cup tomato juice; toss to combine.  Put 1/2  of mixture at a time into a blender to puree.  Repeat with second half.  Chop remaining tomato, cucumber, onion, green pepper.  Refrigerate, covered, in small dishes.  In large bowl, mix pureed vegetables, remaining tomato juice, oil, vinegar, salt and pepper.  Chill.

Serve with chopped vegetables, chives and croutons.

 

Serving Size:  8

Calories  112.6

Fat  9.3 g

Cholesterol  0 mg

Carbohydrates  7.8g

Protein  1.4g

Sodium  480mg