Recipe of the Month
Gazpacho
| 3 |
medium tomatoes, peeled,chopped |
| 1/2 C |
cucumber, seeded, chopped |
| 1/2 C |
green pepper, chopped |
| 2 |
green onions, sliced |
| 2 C |
low-sodium vegetable juice cocktail |
| 1 Tbsp |
lemon juice |
| 1/2 tsp |
basil, dried |
| 1/4 tsp |
hot pepper sauce |
| 1 clove |
garlic, minced |
To prepare:
- In large mixing bowl, combine all ingredients.
- Cover and chill in the refrigerator for several hours.
Recipe from the National Heart, Lung, & Blood Institute
|
This chilled tomato soup is a classic—
and chock full of healthy garden-fresh
vegetables.
|
Yield: 4 servings
Serving size: 11/4 cups
Each serving provides:
Calories: 52
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 41 mg
Total fiber: 2 g
Protein: 2 g
Carbohydrates: 12 g
Potassium: 514 mg |
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