Recipes

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Gazpacho

Ingredients
4 cups low salt tomato juice
½ medium onion, peeled and coarsely chopped
1 small green pepper, peeled, cored, seeded and coarsely chopped
1 small cucumber, peeled, pared, seeded and coarsely chopped
½ teaspoon Worcestershire sauce
1 clove garlic, minced (or more to taste)
1 drop hot pepper sauce
1/8 teaspoon cayenne pepper
¼ teaspoon black pepper
2 tablespoons olive oil
1 large tomato, finely diced
2 tablespoons minced chives or scallion tops
1 lemon cut in 6 wedges

Directions

1. Put 2 cups of tomato juice and all other ingredients except diced tomatoes, chives and lemon wedges in a blender.
2. Purée
3. Slowly add the remaining 2 cups of tomato juice to puréed mixture. Add chopped tomato. Chill.
4. Serve icy cold in individual bowls topped with chives and lemon wedges.

Yield: 6 servings, one cup per serving.

Calories: 87
Fat: 5 grams
Cholesterol: 0 milligrams
Saturated fat: less than one gram.

Source:
National Heart, Lung, and Blood Institute