Gazpacho
6 medium tomatoes
1 small cucumber, diced *
1/2 red onion, diced *
1 green pepper, diced
*
1-2 cloves garlic, minced
2 Tbsp balsamic or red wine vinegar
2 tsp
lime juice
1-16 oz can 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.
* 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
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.
Recipe source: Susan Lewis, MPH, RD, cardiac dietitian, Loma
Linda University Medical Center
Community Health Newsletter - October,
1998