Gazpacho Ii from Healthy Diabetic Recipes

Gazpacho Ii Recipe

Recipe Ingredients:

1 garlic clove
1 lb ripe tomatoes
1 1/2 lb cucumbers - (abt 2 large)
1 cup finely-diced green pepper
1 cup finely-diced celery
1 cup finely-diced onion
2 cups tomato juice or V-8 Juice
1 tbsp corn oil
1 cup cold water
3 dashes Tabasco sauce
1 tsp salt
1/2 tsp coarsely-ground black pepper
1/2 cup seasoned croutons
chopped parsley, for garnish

Recipe Instructions:

Crush peeled garlic into the bottom of a 2 1/2-quart bowl. Core tomatoes and discard cores and seeds; finely dice tomatoes. Pare cucumbers, cut lengthwise into eighths, discard centers and seeds; finely dice remaining cucumber.

Measure all ingredients except croutons and parsley into the large bowl on to of garlic. Mix thoroughly. Cover bowl tightly and chill for 2 hours or longer. Serve soup in chilled bowls garnished with croutons and parsley.

This recipe yields 9 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Carbohydrates 8g; Protein 1g; Fat 2g; Calories 50; Fiber 2.0g; Sodium 435mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice or V-8.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 9

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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